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Vinaigrette is usually made by mixing oil with an acidic solution such as lemon juice or vinegar. The mixture is usually enhanced with herbs, spices, or salt. The different types of vinaigrette are used majorly as salad dressings or marinades.
When vinaigrette is traditionally made, it consists of three parts of oil and one part of vinegar. Vinaigrette originates from France and is a diminutive of the French word vinaigrette(vinegar). Earlier in the 19th century, it was referred to as French dressings.
Vinaigrette is made with a variety of oils and vinegar. Some olive oils and vegetable oils such as canola oil, soybean oil, sunflower oil, grape seed oil, and peanut oil are common oils that are used.
How is Vinaigrette Prepared?
Vinaigrette is very easy to prepare. For this recipe, you will need vinegar and olive oil as the basic ingredients. Other ingredients include- Dijon mustard for a creamy texture, maple syrup or honey, garlic for the oomph, and lastly, salt and pepper.
The common way of making a vinaigrette is by mixing one part of vinegar with three to four parts of olive oil.
You can make use of any oil of your choice as long as its cooking oil. oils like walnut oil, coconut oil, and avocado oil, but make sure the oil you’re going to be using is tasty. You can then add a little amount of your salt and pepper.
From there, you can start adding your Dijon mustard (one tsp), your garlic for oomph, and a little amount of maple syrup. You can also add some ingredients like chopped fresh vegetables and miso, which gives it a salty-sweet flavor.
Types Of Vinaigrette
There are three basic types of vinaigrettes which are
1. Classic Vinaigrette
These vinaigrettes include the French vinaigrette, Italian vinaigrette and the classic Italian vinaigrette, lemon vinaigrette and balsamic vinaigrette.
To make a classic vinaigrette, put all of these ingredients in a bowl and combine them with a whisk or spoon before it is served.
2. Thick Vinaigrette
Vinaigrettes that are considered thick include mustard dressings and balsamic dressing. To make a thick vinaigrette, put an emulsifier agent in a whisking bowl and add oil little by little. After that, whisk with a balloon whisk.
Then add vinegar to balance the emulsion of the dressings, then add the rest of the seasonings. If your emulsion turns out too thick, you can always add water to it but ensure you don’t make it too thin either.
3. Creamy Vinaigrette Dressing
Creamy vinaigrettes include the parmesan-pepper dressing, creamy garlic dressing, French dressing, and creamy Italian dressing. To make this, get an emulsifier which can either be mayonnaise or plain yogurt, place in a bowl, and add little oil while mixing with a balloon whisk.
After that, add vinegar to the emulsion alongside other ingredients. Also, if the emulsion gets too thick, you can add potable water to act as a thinning agent.
Some other commonly known type of vinaigrette dressing includes:
4. White Wine Vinaigrette
This is a neutral type of vinaigrette that goes with almost anything. You can use it on spinach salad, quinoa salad, and even cauliflower salad.
5. Cilantro Lime Vinaigrette
This is made with fresh cilantro, lime juice, garlic, and tangy vinegar. It goes well on sweet potato salad, grilled fish, and taco salad.
6. Red Wine Vinaigrette
This is another vinaigrette with a tangy feel. It goes well on Mediterranean ingredients and pasta salads.
7. Roasted Strawberry Vinaigrette
It is made with vinegar, spicy pepper, and of course, sweet strawberry. It goes well with fresh berries, grilled chicken, and salmon.
8. Balsamic Vinaigrette
Balsamic vinaigrette is tangy, rich, and also slightly sweet. It goes well with some salads like Caprese salads, kale salads, and kale.
Balsamic vinaigrette is used to make bold and slightly sweet dressings. It works wonderfully on green salads and fruits like apples, strawberries, and peaches.
9. Apple Cider Vinaigrette
This vinaigrette is neutral and also less tangy. It works best when paired with apples or a spinach salad.
Frequently Asked Questions
What Is the Difference Between Salad Dressings and A Vinaigrette?
The difference is very clear. A vinaigrette consists of a mix of oil and acidic vinegar sometimes used as salad dressings or marinade. In contrast, dressing is a more general term like a sauce, usually cold, and can be used to coat the top of salads and cold vegetables.
You can tell you’re making use of vinaigrette from the feel. It has a lighter texture and is runnier, while the other is thicker. In summary, vinaigrettes are lighter, shinier, and runnier, while salad dressings are thick.
What Is the Healthiest Vinaigrette Dressing?
One of the healthiest vinaigrettes is the balsamic vinaigrette. Any vinaigrettes containing cream would be the least healthy because most creams are considered unhealthy, especially for those who want to lose weight. The higher the creaminess of the dressing, the higher the fat content, and vice versa.
For How Long Can I Store Vinaigrette?
It depends on the type of vinaigrette you’re making use of. Basic vinaigrette can be stored for weeks without getting sour but ensure that you watch it. In contrast, fresh vinaigrette with fresh, new ingredients can only last for a couple of days, sometimes 2-3 days but ensure that it is well ventilated or kept in a fridge so as not to lose its taste.
When you remove your vinaigrette from the fridge, you have to warm it, and to do that, just set your container in hot water for a moment. That will make it warm again.