Making your own vinaigrettes is, above all, the guarantee of authentic cuisine full of flavor. By preparing your own sauces, you have complete control over the ingredients you use and can choose fresh, quality products, without additives or preservatives. It's an opportunity to unleash your creativity by playing with different blends of oils, vinegars, herbs, and spices to achieve exactly the taste you want. Plus, making your own vinaigrettes is often more economical and allows you to benefit from the nutritional benefits of healthy fats and antioxidants found in oils like olive or avocado. It's a fun way to transform a simple salad into a true culinary pleasure, while taking care of your health and your wallet.
Here are some basic rules for making a tasty and balanced vinaigrette:
1. Respect the oil base + acidity
- Oil : Choose a good quality oil (e.g. extra virgin olive oil, canola oil, avocado oil).
- Acidity : Choose vinegar (balsamic, cider) or citrus juice (lemon, orange, grapefruit) to add a touch of acidity.
Common proportions : About 3 parts oil to 1 part acidity (3:1).
2. Emulsify properly
- Technique : Gradually pour the oil into the acidity while whisking or shaking in a jar.
- Objective : To obtain a homogeneous texture, where the oil and acidity do not separate.
3. Season carefully
- Salt and pepper : Taste as you go and adjust.
- Herbs & spices : Thyme, basil, oregano, herbes de Provence, or even garlic, shallot, mustard… Let your creativity run wild.
Tip : Add the salt to the acidity before adding the oil, to dissolve it more easily.
4. Adapt the dressing to your dish
- Green salads : Choose light dressings (olive oil, cider vinegar).
- Mixed salads : Dare to use richer dressings (balsamic, strong mustard, walnut oil).
- Fish & Seafood : Citrus fruits (lemon, orange) combine wonderfully for a fresh vinaigrette.
- Grilled vegetables : Try balsamic or red wine vinegar dressings for a bolder flavor.
5. Vary oils and vinegars
-
Olive oil : Classic, fruity and versatile.
- Avocado Oil : Neutral and rich in omega-9, good for daily use.
- Balsamic vinegar : Sweet and tangy, ideal for tomato, cheese or fruit salads.
- Apple cider vinegar : Light, fruity, good for digestion.
6. Adjust consistency and flavor
- Mustard : Thickens and enhances the dressing.
- Honey, maple syrup : Add sweetness and counteract acidity.
- Greek Yogurt : For a creamy dressing (e.g. ranch dressing).
7. Taste and adjust
- Tasting : The only way to know if your dressing is balanced is to taste it before serving.
- Fix : Too sour? Add a little oil or a pinch of sugar. Too bland? A little more salt, pepper, or spices.
8. Prepare in advance (in moderation!)
- Flavor Intensification : A vinaigrette can gain flavor after standing for 15 to 30 minutes.
- Refrigeration : If you prepare it in advance, remove it from the refrigerator a few minutes before using it, so that the oil liquefies well and mixes easily.
By following these few principles, you will definitely obtain tasty, varied vinaigrettes that are perfectly suited to your dishes!
Good seasoning!
