Easy Maple Vinaigrette Recipe (2024)

FAQs

What are some common mistakes to avoid when making vinaigrette? ›

The Basic Vinaigrette Formula

The most basic ratio for making a salad vinaigrette is: one part vinegar (or other acid) three parts oil.

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

oil and vinegar dressing; a basic vinaigrette is 3 parts oil to one part vinegar, 3 to 1. mixed ingredients that permanently mix.

How Long Does Homemade Vinaigrette Last? Traditional vinaigrettes, like the balsamic version listed below, will last longer—sometimes up to a few weeks. However, anything with fresh garlic should be consumed within a few days, as the combination of garlic and oil can form harmful bacteria over time.

Sweetness balances out acidity, spice, and bitterness. A salad composed of bitter greens may benefit from a sweeter dressing. But sweetness can come from sources other than one-note white sugar; consider honey, pureed dates, maple syrup, jam, or molasses as sweeteners that also add flavor and mouth-feel.

Emulsifiers mix easily with both oil and water and act as the glue that keeps your vinaigrette from separating. Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others).

An emulsifier is used in a vinaigrette to stabilize the oil and vinegar. Common emulsifiers include egg yolks, soy lecithin, and mustard. These ingredients all include lecithin--the stabilizing compound. In many vinaigrettes, mustard is the go-to stabilizer.

The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you. My simple system is: In a small screw-top jar, place vinegar and a pinch of salt; cover and shake (this helps to dissolve the salt).

ACID: Traditionally, vinaigrettes are made with vinegar, often one derived from wine. But any kind of acidic ingredient can fill in, including citrus juice, tomato puree or soy sauce. OIL: The oil in a vinaigrette can be neutral, such as grapeseed, or nutty, such as walnut.

What is added to a vinaigrette to stabilize it and make it permanent? ›

In the case of salad dressings, some common emulsifying agents are mustard, yogurt, and egg yolks. These ingredients contain compounds that have a dual affinity for both water and oil, allowing them to act as a bridge between the two liquids and stabilize the emulsion.

Luckily, quality is something you can taste. If you encounter a bottle of expired dressing in your parents' fridge (or even in your own), you can use your senses to make sure the dressing doesn't smell rancid, and toss anything that doesn't taste like the salad topping you know and love.

As mentioned, moisture tends to make salads go soggier even faster. That said, it's even quicker when the dressing is made up of acidic ingredients like vinegar or citrus—which, in most cases, they are. The acid in these ingredients can break down the cell structure of tender greens leading to their demise even faster.