The Vinaigrette Ratio

by | Dec 19, 2023 | Dressings and Vinaigrettes, Lettuce | 0 comments

Knowing how to make your own vinaigrettes saves money and allows you to customize according to what you are using the vinaigrette on.

We all have so many bottles in our pantries.  Know to put them to use.

Shallots became a staple on my grocery list once I started making my own vinaigrettes.

Credit to Michael Ruhlman

https://www.simplyrecipes.com/recipes/the_vinaigrette_ratio/

What Is the Vinaigrette Ratio?

A ratio is just a baseline. Maybe you prefer a very sharp vinaigrette with just two parts oil. If you use lime juice as your acid, you may need more than 3 parts oil. I think the standard 3-to-1, though, is just right.

In the dressings below, I use extra virgin olive oil. If you want, you could use a more neutral oil. It’s all a matter of what flavors you want.

Replace it with a tasty nut oil, and your vinaigrette is transformed again (replace the olive oil with walnut oil in the first recipe here, add some chopped walnuts and a dash of honey for a superlative walnut vinaigrette).

One Oil to Vinegar Ratio, A Thousand Vinaigrettes

Embrace a single ratio, and you will walk away with a thousand vinaigrettes. Here are three examples, all based on mixing two tablespoons of sherry vinegar with six tablespoons of olive oil (for a half cup total), each one building off the other.

The Best Sherry Vinegar

Remember the better your sherry vinegar, the better the vinaigrette (look for those produced in Spain).

Sherry Vinegar-Based Vinaigrette

Sherry-Shallot Vinaigrette

This is a great all-purpose vinaigrette for salads, sliced tomatoes or other raw vegetables.

  • 2 tablespoons sherry vinegar
  • 1 tablespoon minced shallot
  • Salt and pepper to taste
  • 6 tablespoons extra virgin olive oil

Combine the vinegar, shallot, salt and pepper. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking.

Tarragon-Mustard Vinaigrette

This is a little heartier than the above, can be used to dress greens, whole vegetables and would make a lovely sauce drizzled over lean white fish.

  • 2 tablespoons sherry vinegar
  • 1 tablespoon minced shallot
  • Salt and pepper to taste
  • 6 tablespoons extra virgin olive oil
  • 1 to 2 teaspoons whole-grain or Dijon mustard
  • 1 tablespoon minced tarragon

Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon just before serving.

Gribiche Vinaigrette

Gribiche is traditionally mayonnaise-based, but I like it as a vinaigrette better. It makes a wonderful sauce for roasted pork loin, or any pork preparation. Last week I used it to dress a salad of pancetta lardons and arugula. It’s hearty and packed with ingredients.

  • 2 tablespoons sherry vinegar
  • 1 tablespoon minced shallot
  • Salt and pepper to taste
  • 1 teaspoon whole-grain or Dijon mustard
  • 6 tablespoons extra virgin olive oil
  • 1 tablespoon minced tarragon
  • 1 hard-cooked egg, finely chopped
  • 1 tablespoon chopped cornichons
  • 2 teaspoons capers, roughly chopped

Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon, egg, cornichons and capers.