Basic but flavorful oil-and-vinegar-based dressings are easy to whip up in 5 minutes or less, but there are some secrets to creating a balanced homemade one.
• A GENERAL OIL-TO-ACID RATIO for dressings is 2:1 or, as in the recipes opposite, 6 tablespoons oil to 3 tablespoons acid. This will vary slightly based on other ingredients and doesn’t always apply to creamy dressings.
• BALANCE STRONGER ACIDS (think lemon juice, white vinegar, balsamic vinegar) with a little natural or added sweetness like honey, maple syrup, or orange juice. Don’t worry—this added sugar will be extremely minimal per serving.
• DON’T BE AFRAID OF USING SALT in your dressing; a little is essential to bringing out the rich flavors in the oils and usually results in needing less dressing overall.
• MEASURE! Dressings are delicate balances and aren’t as forgiving as other recipes. When I try to eyeball amounts, I usually end up scrapping the emulsion and starting over.
• FLAVORS TYPICALLY GET BETTER AFTER sitting. I like to combine the ingredients, top with the lid, shake, and then refrigerate for several hours or up to a day before using.
FRESH BASIL VINAIGRETTE
ACID: 3 tablespoons white wine vinegar
OIL: 6 tablespoons extra-virgin olive oil or walnut oil
FLAVOR BOOSTERS: 2 teaspoons honey, 2 tablespoons chopped fresh herb such as basil, salt and black pepper
2
CITRUS VINAIGRETTE
ACID: 3 tablespoons fresh lemon juice
OIL: 6 tablespoons extra-virgin olive oil or avocado oil
FLAVOR BOOSTERS: 3 tablespoons fresh orange juice, 1 tablespoon Dijon mustard, salt and black pepper
3
HONEY-CIDER VINAIGRETTE
ACIDS: 2 tablespoons apple cider vinegar, 1 tablespoon white wine vinegar
OIL: 6 tablespoons grapeseed, avocado, or mild olive oil
FLAVOR BOOSTERS: 1 tablespoon coarse-grain mustard, 1 tablespoon honey, salt and black pepper
4
ASIAN VINAIGRETTE
ACID: 2 tablespoons rice vinegar, 1 tablespoon fresh lime juice
OIL: 1/4 cup olive oil or avocado oil, 2 tablespoons sesame oil
FLAVOR BOOSTERS: 1 tablespoon low-sodium soy sauce, 2 teaspoons honey, 1 tablespoon finely grated fresh ginger
5
MAPLE-BALSAMIC VINAIGRETTE
ACIDS: 2 tablespoons balsamic vinegar, 1 tablespoon apple cider vinegar
OIL: 6 tablespoons extra-virgin olive oil or walnut oil
FLAVOR BOOSTERS: 11/2 tablespoons pure maple syrup, 11/2 teaspoons Dijon mustard, salt and black pepper
6
RED WINE VINAIGRETTE
ACID: 3 tablespoons red wine vinegar
OIL: 6 tablespoons extra-virgin olive oil
FLAVOR BOOSTERS: 1 tablespoon Dijon mustard, salt and black pepper