Signature Spices Make a Vinaigrette

Cooking Tips

How To Make A Vinaigrette

A Vinaigrette is the classic salad dressing, but it also makes a
fine sauce for vegetables, chicken or fish.

How To Make It The ratio of oil to vinegar is important, three or four
parts oil to one part vinegar is the standard. If you like your vinaigrette
tart, alter the ratio to two parts oil or equal parts oil and vinegar.
Traditionally, the salt, pepper, herbs and mustard are whisked into the
vinegar first until they dissolve, then the oil is added slowly so the
mixture emulsifies. If you’re using a blender, put all the ingredients in at
the same time, otherwise whisk the ingredients together or shake them
in a jar.

How To Keep It A vinaigrette will keep in the refrigerator for up to
two weeks. The oil and vinegar will separate; just whisk, shake, or whir
them to re-emulsify. If the oil has solidified, let the vinaigrette come to
room temperature.

Other Ingredients Varying the acid will change the taste: Some possibilities are balsamic
or sherry vinegar; red-wine, white-wine, or rice vinegar; fresh lemon, lime, or orange juice.

You can make vinaigrette with many different oils, including olive, peanut, corn, walnut, and
safflower.

Add an extra flavoring or two, such as Signature Spices Herb Blends, scallions, garlic,
cheese, horseradish, poppy or sesame seeds, or a bit of sugar or honey. If you’re using
fresh herbs, add them just before using the dressing.