Secret Ingredients (that we like to play with): white wine vinegar, molasses, tahini, miso, thyme
Rule of Thumb: 1 tablespoon vinegar for every 3 tablespoons olive oil
Favorite Tool: blender
Classic French Vinaigrette
Lemon Tahini Dressing
The Magical Vinaigrette Formula
Use this ratio for any simple vinaigrette!
Extra virgin olive oil is preferred by chefs, or choose a light, flavorless oil like grapeseed oil, canola oil, or vegetable oil. For some extra flavor, you can swap in a touch of nut oil like walnut oil or hazelnut oil; or a bit of sesame oil adds a delicious Asian vibe.
Most wine vinegars will yield a lighter vinaigrette. Rice vinegar is also a nice, light choice. Apple cider vinegar lends a nice little bite (I like using it in salads with apple). Balsamic vinegar is a bolder choice, but lends a wonderful sweet/tart flavor to the mix.
Lemon juice is often substituted for vinegar, or can be partially supplemented.
Salt to taste, along with your choice of herbs.
Fresh chopped herbs like dill, basil, parsley, cilantro, mint, or thyme (dried herbs work, too).
Finely minced garlic or fresh ginger
Shallots, scallions, or onion
Bold cheeses – finely grated or crumbled – such as Parmesan, Pecorino Romano, Gorgonzola, or feta
Crushed red pepper flakes, a bit of horseradish, or even a bit of Sriracha add a bit of heat
Dijon mustard adds flavor and acts as an emulsifier – it’s kind of vinaigrette’s best pal. More about emulsifying in a minute.
Sugar or honey helps mellow the vinegar’s acidity, if necessary, plus, honey works as an emulsifier, too.
Whisk in a bowl, or shake in a Mason jar.