Easy Maple Vinaigrette Recipe (2024)

FAQs

What are some common mistakes to avoid when making vinaigrette? ›

The Basic Vinaigrette Formula

The most basic ratio for making a salad vinaigrette is: one part vinegar (or other acid) three parts oil.

While this vinaigrette recipe calls for white wine vinegar, other kinds of vinegar can add flavor. Red wine vinegar adds excellent flavor, and balsamic is terrific and will take you in a whole different direction.

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right.

Mix 2 parts olive oil to 1 part balsamic vinegar (of course this may be adjusted per your taste) for a wonderful compliment to your salads. It's best to mix well in a sealed bottle so you can shake vigorously, or slowly add extra virgin olive oil to your balsamic vinegar in a bowl while whisking vigorously.

Many professionals in the culinary world suggest that a standard ratio for a vinaigrette is 3-to-1. That is 3 servings of extra virgin olive oil to 1 serving of vinegar. Of course, the olive oil to vinegar ratio can be adjusted to personal taste or intention in the dish.

White vinegar, also known as distilled vinegar or spirit vinegar, is made by fermenting grain alcohol (ethanol) which then turns into acetic acid. Water is then added to the vinegar, so white vinegar is made of five to ten percent acetic acid and ninety to ninety-five percent water.

What is the stabilizer in a vinaigrette? ›

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

Vinaigrette (/ˌvɪnɪˈɡrɛt/ VIN-ih-GRET, French: [vinɛɡʁɛt]) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices.

Pick an oil-based vinaigrette over creamy options. Creamy salad dressings are usually made with mayonnaise, sour cream, egg yolks, and added sugar. As a result, they are high in saturated fat and calories. These are the types of dressing that are going to sabotage your otherwise healthy salad.

According to Reader's Digest, oil-based salad dressings, such as a balsamic vinaigrette or Italian dressing, tend to last longer than mayo-based dressings. In general, these dressings can last for up to a few weeks (via Know Your Pantry). However, once they've expired, they will give off a noticeable rancid smell.