How to Make Salad Dressing
This is a tutorial for how to make a salad dressing two ways: broken and emulsified. Both vinaigrette types are healthy, easy and last weeks!
Servings: 8 servings
Equipment
Ingredients
Broken Dressing
- ½ cup oil grapeseed, vegetable, canola
- 1 tablespoon olive oil
- 1 teaspoon lemon Juice
- ¼ cup balsamic vinegar
- ¼ shallot minced
- ½ teaspoon mustard stone ground preferred
- Pinch salt
- Pinch black pepper
Instructions
Broken Dressing
- Place everything in a mason jar and seal tightly, shake well when ready to use.
Emulsified Dressing
- Combine all ingredients except the oils in a food processor or blender
- Blend the ingredients until pureed, about 30 seconds
- Slowly stream in the oils and allow mixture to blend completely.
- Pour into mason jar or dressing container, and use as desired.
Video
Notes
Storage: Store any unused vinaigrettes in an airtight jar in the fridge. A plain vinaigrette with only garlic can last for weeks. However, if you add shallots, fresh herbs, or fresh fruit juice, the mixture is best used within a few days.
My Top Tip: Use the standard ratio as your starting point. The basic formula for vinaigrette is 1 part acid to 3 parts oil. From there, adjust to taste, if you like a more tart dressing, pull the oil back slightly. If you find it too sharp, add a little more.
* Please note the nutrition label does not include the salad.
Photo Credit: Erin Jensen
Nutrition
Calories: 147kcal | Carbohydrates: 2g | Protein: 1g | Fat: 16g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 9mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
QR code
Scan code to view the full recipe on your phone.
