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Homemade Vinaigrette: How to Make Easy, Healthy, Thrifty Salad Dressing

Updated on September 24, 2012
Homemade salad dressings are better tasting, less processed, and cost less, too.
Homemade salad dressings are better tasting, less processed, and cost less, too. | Source

Me? Make My Own?

If you think making your own salad dressing is just too much trouble, please stick with me, because you are exactly why I wrote this hub. I promise it will be easy. And delicious.

Ditch the Bottles

I have not been a fan of those two little bottles, one for vinegar one for oil. Yet I find store-bought dressing vaguely unsatisfying, even distasteful. The bottles tend to gunk up around the top. And I can never remember when I bought them or how old they are.

Finally, the bottles are dated “Best by” or Use before”. So now I just feel guilty when I end up throwing away most of the contents because the date has passed.

Besides that, I have trouble finding a store bought salad dressing I actually like. Paul Newman’s stuff seems like a good bet. I like his work and contributions to charity. But his Italian dressing is too bitter for my tastes. And anyway, his dressings are expensive.

Source

Do you use store-bought or homemade salad dressing?

See results

My recent forays into cooking healthy and delicious and homemade (in other words, “unprocessed”) eventually brought me face to face with the unsatisfactory sight of partially used and out of date store-bought salad dressing bottles hiding in the door of my refrigerator. Yuck!

Under the duress and mournful sight of a naked salad sitting on the dinner table, already composed and with no decent dressing to put on it, I caved.

Yikes, I’m going to have to make a salad dressing!

I don’t know why I reached for a cookbook I’d used just once before, The Paris Cookbook by Patricia Wells, instead of one of my classic cook-everything standbys. (See more on that below.) Perhaps I was hoping for something tastier from a European point of view.

The Paris Cookbook did not have a single listing for “Salad Dressing” in the index. Pardon me. In"Paree", they only know salad dressings as “vinaigrette”. This is not a big cookbook, having barely 300 pages; nonetheless it had 9 different recipes for vinaigrette.

(Later I checked my current basic go-to reference cookbooks, Mark Bittman’s How to Cook Everything, the Rombauer's Joy of Cooking and Jacques Pepin’s Essential Pepin. Only the old faithful Joy of Cooking lists recipes under “Salad Dressing” in the index. The others call them “Vinaigrette”.

How To Make Vinaigrette

Think a new way

Even considering making your own vinaigrette is a sign of a new mindset: It could be you’ve realized how much money you’ve been wasting on store-bought. Or how much fresher homemade is. Or really just how easy it is. Which is puzzling, because it seemed like the reason you wouldn’t even consider it making it yourself in the first place is that it takes too much time!

No. Thinking about it takes too much time. Doing it is a snap.

Source

Why did I ever think making my own salad dressing was too much trouble? Now I make quick, small batches of vinaigrette all the time for the best tasting, healthiest, and cheapest way to dress a salad.

  1. It’s easy!
  2. It’s better than store-bought.
  3. It saves money! I have no leftovers or just enough for tomorrow’s salad, at most.

Now that I do this as a regular routine, I’ve learned that Europeans don’t “get” the American concept of buying salad dressing or vinaigrette in a bottle from a store. They think we’re quite silly about this. Europeans make up small batches as they go and never have to resort to long-term storage. A practice I have now adopted.

Let’s take a look at those big three.

Source

First, it’s easy


Basic Recipe for two people:

  • 1 teaspoon quality sherry vinegar
  • 1 teaspoon quality red wine vinegar
  • 6-8 teaspoons extra-virgin olive oil
  • Salt, pepper and other spices

All ingredients should be available at any good size grocery store.

  1. Measure all the ingredients into a small jar with lid (I use an empty spice jar from Penzey’s).
  2. Shake vigorously before using so mixture is thoroughly emulsified. Use desired amount. I store any remainder for a day or two on my countertop to keep the dressing at room temperature for the next salad.)

How easy is that? This takes about as long to fix as walking to the refrigerator to get an old bottle of processed salad dressing.


Source

Second: Better than store-bought.

It’s better because it’s healthier. Use this rule of thumb from Weight Watchers, which puts a big emphasis on nutritional value: If your great grandmother wouldn’t recognize the word or if it didn’t grow out of the ground, don’t eat it. So, next time you’re in the store, take a look at the ingredients on the salad dressing bottles. Yes, there are a few that are pretty good, including Paul Newman’s. But most include preservatives, extra salt, flavorings, and even food coloring.

Homemade vinaigrette is also better because it tastes better. And it’s made fresh when you want it.

Third: It saves money.

The last time I checked a bottle of store bought dressing costs a minimum of $3.49, and some are more than $5.00! The small batch recipe given above costs less than $.40 and most of that is for high quality extra virgin olive oil. And there’s never any wasted.

Whatever your motivation, make-your-own is the way to go.

Joy of Cooking Cookbook

The growing sophistication of the American palate is apparent in my two copies of Joy of Cooking. Do you have a copy of Joy of Cooking?

See results

Now you try it.

Healthier. Fresher. Tastier. Cheaper. Faster. Smarter. For all these reasons, make your own salad dressing vinaigrette. Once you try it, you’ll be hooked.

Variations

  1. Vinaigrette can be made with others oils: hazelnut, walnut, grape seed, canola, peanut, safflower. Or a mixture such as olive oil and peanut oil.
  2. Some vinaigrettes include chicken stock, honey, sugar, capers, black olives, anchovy fillets, Dijon mustard, egg yolks, truffles, Roquefort cheese, shallots, onions, garlic, tomatoes. Caution: many of these ingredients require refrigeration.
  3. Other vinegar: raspberry vinegar, balsamic vinegar. Mustard can be substituted for sherry vinegar in the basic recipe.

A Note on How Much Olive Oil To Use.

Always taste your vinaigrette before using. Depending on the acidity of the vinegar, you may want to increase the proportionate amount of olive oil. Experiment with different vinegars, including balsamic, as well as lemon and lime juice. Add different dried or fresh herbs (parsley, chives, dill, oregano, basil, Herbes de Provence), spices (paprika, peppers, ginger, etc.), and other seasonings.

Comments

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    • RTalloni profile image

      RTalloni 

      6 years ago from the short journey

      How is easy that, indeed. :) Really neat post here!

    • JSParker profile imageAUTHOR

      JSParker 

      6 years ago from Detroit, Michigan

      Hi Thelma, thanks for your comment and for your votes. Now that summer weather is here, I'll add fresh herbs from my garden to my vinaigrette.

      Wow, Skye, what a lovely compliment you pay Peggy. I'm so glad to be part of yours and her network. As for cooking and homemaking, I'm of the saving money frame of mind, too. Sometimes making the healthier choice is more expensive, but not with salad dressings! Best wishes!

    • JSParker profile imageAUTHOR

      JSParker 

      6 years ago from Detroit, Michigan

      Hello, Peggy! It's terrific to have you as a reader. And now you've given me incentive to try more exotic oils and vinegars. I routinely stick with my basic recipe, above, but what is cooking if not to continue experimenting? I notice the more I cook, the more my taste buds evolve, and my preferences change. We have a high-end boutique grocery in Birmingham, Michigan, called Papa Joe's, and I know they have shelves of fancy vinegars and oils. Next time I'm there, I'm taking a closer look. I'm sure some will be too expensive, but this store generally stocks a range.

      I wonder about refrigeration. Some people refrigerate their olive oil, but I make tiny batches of vinaigrettes and use them up quickly.

    • skye2day profile image

      skye2day 

      6 years ago from Rocky Mountains

      jsparker thank you sister. I do hope you are a sister (0:

      Any friend of PW is a Friend of mine. Your hub was referred by Peggy on my feed. I am excited to make this. Boy any penny saved is wonderful news and even better if it is healthy for you. Thank you for taking the time to post your recipe. I am on it. I do not care for the store ones. Hugs to you. Keep sharing js.

    • Thelma Alberts profile image

      Thelma Alberts 

      6 years ago from Germany

      I make my salad with my homade vinaigrette and some fresh herbs like parsley or basil. It is far way better than what you can buy in the shop. Well, my own opinion. Voted useful and thanks for sharing.

    • Peggy W profile image

      Peggy Woods 

      6 years ago from Houston, Texas

      We eat almost all homemade vinaigrette salad dressings and have quite a supply of different vinegars and oils + herbs with which to make them. The only thing different from what you do is that we DO keep them in the refrigerator...simply taking them out an hour or so ahead of time when we wish to use them in salads. They taste SO much better than store purchased varieties, and like you said, the cost difference is substantial. Voted useful and will share with my followers.

    • JSParker profile imageAUTHOR

      JSParker 

      6 years ago from Detroit, Michigan

      Hi Ann! I love it that you left a comment. Thanks. And you're right, that's a great recipe for vinaigrette. Proves the point that simple is better. I do hope we see each other soon!

    • profile image

      azsanford@gmail.com 

      6 years ago

      Here's the REALLY basic recipe I've been using for many years: 5 parts olive oil to 1 part fresh-squeezed lemon juice, salt, pepper. Whip with a fork in a small bowl. That's it. Always amazes me when people think it's something special. Joy: I'm pretty sure you've had it at our house. Come back, we miss you!

    • JSParker profile imageAUTHOR

      JSParker 

      6 years ago from Detroit, Michigan

      Delightful comment! Bravo! I would follow you anywhere. But are you the spendthrift, the miser, or the madman?

    • rjsadowski profile image

      rjsadowski 

      6 years ago

      Unfortuneately it takes three men to make a salad:

      A spendthrift to add the oil,

      A miser to add the vinegar,

      And a madman to toss the salad.

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