Name: How to Make a Vinaigrette
Uploaded: 2019-08-28T14:47:22.000Z
Description: You can spend 4 bucks on a bottle of prepared dressing that's been sitting in a bottle for a couple of weeks. And that's fine. But sometimes you gotta up your game, and it's really easy to make a fresh and impressively delicious vinaigrette with just a few ingredients that you may even have on hand.

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Recipe video made by Ryan Published on 08/20/2019, viewed by 1905 , 0 Comments

10m

You can spend 4 bucks on a bottle of prepared dressing that's been sitting in a bottle for a couple of weeks. And that's fine. But sometimes you gotta up your game, and it's really easy to make a fresh and impressively delicious vinaigrette with just a few ingredients that you may even have on hand. I'll show you the basics so that you can come up with your own vinaigrette on the fly.

What you will need

1 part vinegar or citrus

3-5 parts oil

salt and pepper

aromatics / spices / herbs

(Nutritional facts 135 calories, 15 g fat, 0 g carbohydrates, 0 g protein, undefined mg cholesterol, 4394 mg sodium)

How to cook

l. Any acidic liquid (so long as it's food safe) will work great for this. Amounts aren't important here, but if it makes you more comfortable, use 2 Tbsp.

Pour a little vinegar or squeeze some lemon or lime juice into a mixing bowl. Any acidic liquid (so long as it's food safe) will work great for this. Amounts aren't important here, but if it makes you more comfortable, use 2 Tbsp.

ttle chili flake or other spices. Let it sit for 5-10 minutes. This is often called 'maceration'. This step will allow the flavors to spread and soften the shallot or onion if present.

Add some flavor. Finely diced allium or chopped herbs are great. Maybe a little chili flake or other spices. Let it sit for 5-10 minutes. This is often called 'maceration'. This step will allow the flavors to spread and soften the shallot or onion if present.

d the oil in a thin stream. I almost always use olive oil when making a vinaigrette, simply because that's the oil I always have available. But you can use any oil that is liquid at room temperature, just be aware of the flavor.

Now you can add the oil. Add 3-5 times as much oil as acid. Whisk as you add the oil in a thin stream. I almost always use olive oil when making a vinaigrette, simply because that's the oil I always have available. But you can use any oil that is liquid at room temperature, just be aware of the flavor.