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Figaro
Whatever your ingredients are, use a ratio of 3:1, oil to acid. If it's too acidic, add more oil. Then, instead of bothering with whisks, which barely do the job or immersion blenders (don't have one, wouldn't bother getting one), put everything into a pint jar with a secure lid and shake it until all is blended. This works better than any method I've come up with and you can make as much dressing as you need.
Theresa SF Bay Area
I like to let the shallots sit in the acids for 15-20 minutes to sweeten up a bit.
CC
How is 1/3 cup or 5.333 Tbsp oil to 3 Tbsp acid even remotely the 3 parts oil to one part acid specified as the basics of vinaigrette?
Roger Schneider
I find the 3 to 1 ratio too acidic. I prefer to whisk all ingredients in the oil and then whisk in the acid incrementally until its presence is just perceptible as a bright tang over the taste of the oil. Any more, and it begins to mask the flavors of the other ingredients.
Betty Knake
Can left-over dressing be kept? I assume it would have to be refrigerated.
Martha Moffett
I have for years been using rice wine vinegar (2 tablespoons) along with lemon juice (2 tablespoons) for a fresh, light flavor.
Mercutio
While preparing a greater quantity of dressing than usual one day for a large picnic, I turned to my immersion blender. With rhe aid of Dijon mustard as emulsifier, I got a much stabler than usual emulsion, compared to whisking. Left over dressing improved a little after a day, but not much longer; it did have to be agitated to revive the emulsio, of course. Now, just for convenience, with this technique I make enough vinaigrette for a few days' use.
Jeanne
To emulsify dressing so it will not separate upon standing, add a tiny bit of molasses or honey. 1 tablespoon or less.
Use Bertolli balsamic vinegar of Modena good Quality at $3.49
Naomi from Pittsburgh
Far too acidic and one-note (acid!) as written. I added more olive oil, more mustard, and in a desperate last-ditch effort, garlic — which saved the day.
Kaitlyn S
One shallot was too much, otherwise it was delicious.
Lil
others' notes:- When you add acids to your salad greens, they wilt. For better, fresher, salads, coat all your salad greens and DRY addenda (nuts, salt, pepper, spices, etc) FIRST by tossing them together with a little olive oil. Then you can add the wet ingredients (tomatoes, carrots, mustard, shallots, lemon juice, vinegar, etc) and toss again lightly. You will be amazed at the difference.
Martha Luehrmann
When you add acids to your salad greens, they wilt. For better, fresher, salads, coat all your salad greens and DRY addenda (nuts, salt, pepper, spices, etc) FIRST by tossing them together with a little olive oil. Then you can add the wet ingredients (tomatoes, carrots, mustard, shallots, lemon juice, vinegar, etc) and toss again lightly. You will be amazed at the difference.
MusicalMD
By itself, we found it a bit tart. Adding 1/2 tbsp of honey made the difference for the salad greens we used. I highly recommend this.
Betty Knake
Can left-over dressing be kept? I assume it would have to be refrigerated.
Paola
Skip the shallots, add a little honey and voilá!
Sally
My classic "home" dressing is 1 cup olive oil, 1 cup vinegar, 4 garlic cloves, lots of pepper, a shot of lemon juice, and enough dijon mustard to keep it emulsified. I use an immersion mixer to mix everything together. I found the 3-to-1 ratio oil to vinegar to be too much!My home dressing keeps about ten days in the fridge.
Jeanne
To emulsify dressing so it will not separate upon standing, add a tiny bit of molasses or honey. 1 tablespoon or less.
Use Bertolli balsamic vinegar of Modena good Quality at $3.49
Figaro
Whatever your ingredients are, use a ratio of 3:1, oil to acid. If it's too acidic, add more oil. Then, instead of bothering with whisks, which barely do the job or immersion blenders (don't have one, wouldn't bother getting one), put everything into a pint jar with a secure lid and shake it until all is blended. This works better than any method I've come up with and you can make as much dressing as you need.
Roger Schneider
I find the 3 to 1 ratio too acidic. I prefer to whisk all ingredients in the oil and then whisk in the acid incrementally until its presence is just perceptible as a bright tang over the taste of the oil. Any more, and it begins to mask the flavors of the other ingredients.
CC
How is 1/3 cup or 5.333 Tbsp oil to 3 Tbsp acid even remotely the 3 parts oil to one part acid specified as the basics of vinaigrette?
Peggy
Why do you care? Make it, shake it, adjust the acid-oil balance to your taste.
RR
It's not "3 Tbsp acid" -- it's 2 Tbsp + 1 tsp = 2.33 Tbsp. The math works out, close enough.
Mary
Wouldn’t one cup be 8 ounces? One third of a cup would then be 2.66 tablespoons? This is still not 3 to 1. Closer to 1 to 1 which is what I use.
Mercutio
While preparing a greater quantity of dressing than usual one day for a large picnic, I turned to my immersion blender. With rhe aid of Dijon mustard as emulsifier, I got a much stabler than usual emulsion, compared to whisking. Left over dressing improved a little after a day, but not much longer; it did have to be agitated to revive the emulsio, of course. Now, just for convenience, with this technique I make enough vinaigrette for a few days' use.
Martha Moffett
I have for years been using rice wine vinegar (2 tablespoons) along with lemon juice (2 tablespoons) for a fresh, light flavor.
jims
Try a little honey or maple syrup to match candied nuts in the salad (or if the vinegar is too edgy). You can also add your favorite spices, but give them time to meld.
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