Salad dressing recipe, home made
A salad dressing from a home made recipe is an art with no trans-fats. The health benefits of a fresh made salad dressing recipe, outweigh all of the convenience of the store-bought salad dressings.
It is also devoid of the dreaded detriment of hydrogenated oils and trans-fats that lurk within commercial processed salad dressings.
An oil and vinegar salad dressing recipe is a staple every kitchen should have. The classic vinaigrette salad dressing can be made from a basic recipe or from numerous delicious variations.
An oil and vinegar vinaigrette is a simple mixture of olive oil, vinegar and mustard. Dress a salad with small drizzle of vinaigrette salad dressing and adjust the amount to your personal preference and taste.
Basic home made vinaigrette salad dressing recipe
Ingredients:
1 cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons aged balsamic vinegar
1-1/2 Tablespoons raw blackberry honey
dash of sea salt and pinch of fresh ground pepper
Method:
Place all ingredients except olive oil in a medium mixing bowl, whisk until honey and sea salt have dissolved. Add extra virgin olive oil and whisk together until emulsified.
Drizzle over fresh spring greens. You can garnish with chopped walnuts and raisins.
Vinaigrette salad dressing recipe 101.
An oil and vinegar vinaigrette is a home made emulsion. (To make an emulsion, you would mix two liquids that ordinarily do not mix well, such as oil and water or oil and vinegar.) Vinaigrette mixtures of oil and vinegar will eventually separate, the oil going to the top, and the vinegar settling to the bottom.
A basic vinaigrette salad dressing recipe is very simple to make. It can be made in a blender or simply whisked together in a mixing bowl. After preparing a home made vinaigrette salad dressing, allow it to stand for several hours before using, the flavors of all ingredients will blend together for additional taste and body. You can keep a vinaigrette salad dressing several days in the fridge after making. When you are ready to use, don’t be perplexed by the vinaigrette mixture separating, simply shake or whisk together again before serving.
The classic ratio of a home made vinaigrette salad dressing recipe is one part vinegar to four parts oil. The proportions will vary by recipe and personal taste.
In some salad dressing recipes the vinegar may be substituted with a citrus juice-vinegar blend. Dijon mustard is commonly added with the vinegar. Dijon mustard added to any vinaigrette recipe will help stabilize the emulsion a little longer than if made without.
Select fresh or dried herbs to add to your vinaigrette recipe. Diced onions, minced shallots, and pressed or grated garlic and ginger are also welcome additions. Be sure to add the dried herbs and other ingredients to the vinegar along with sea salt and mix well before adding the olive oil. It is best to mix the fresh herbs just before mixing the emulsion.
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