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Homemade vinaigrettes are the perfect accompaniment to salads, which are a staple of summer menus with the return of warm, sunny weather. While there are many ready-made versions available, nothing beats a homemade vinaigrette tailored to the dish it's serving.
Indeed, preparing a homemade vinaigrette takes only a few minutes and is quite economical, since it allows you to use ingredients you already have. You can also add fresh herbs from your garden. When preparing a homemade vinaigrette, La Guilde Culinaire suggests following these proportions:
A basic salad dressing should have four ingredients:
- an acidic element (vinegar or lemon juice),
- a fatty substance (oil, crème fraîche or yogurt),
- salt (or a salty food, such as soy sauce)
- pepper (or a spicy food).
Add as many ingredients as you like, avoiding bad combinations. If you're replacing the vinegar with lemon juice, then use the lemon juice and oil in equal proportions. The same formula applies to a classic vinaigrette: 2/3 oil to 1/3 vinegar.
To accompany your summer salads, we offer three easy-to-prepare homemade vinaigrette recipes!
Tomato & Basil Vinaigrette
Perfect for enjoying a salad with Italian flavors, simply combine olive oil with red wine vinegar, adding freshly chopped basil and crushed sundried tomatoes. To enhance the acidity, stir in a squeeze of lemon juice.
This vinaigrette is the perfect accompaniment to a chicken and bocconcini salad. Don't forget the fresh tomato slices!
Honey and mustard vinaigrette
After mixing the vegetable oil and cider vinegar, add runny honey, whole-grain mustard, and a little Dijon mustard. Season to taste. To make it creamy, replace the oil and vinegar with plain yogurt and milk.
Enjoy this vinaigrette on a salad made with fresh salmon and cilantro.
Cranberry and Maple Vinaigrette
Sweet and savory lovers will be delighted! Add cranberry juice and maple syrup to the olive oil and cider vinegar. For a more fruity flavor, you could also substitute raspberry vinegar for the cider vinegar.
Serve this dressing over a warm pork salad with spinach or lettuce, red onions, apple, cheddar cheese, and dried cranberries. Delicious!
Conservation
To store your homemade vinaigrette, refrigerate it in a mason jar. This will keep it fresh for several weeks, except for creamy dressings, which can be stored for a maximum of seven days. To avoid making extra dishes dirty while preparing the dressing, simply pour the ingredients into the jar, close the lid, and shake vigorously.
Tip: If you have some leftover vinaigrette, but not enough to serve with your dish, use it as a base for a new one.
Have fun mixing things up and remember that the oil you use will affect the flavor of your dressing. Also, be sure to taste your salad to season it well! Finally, don't hesitate to vary the proteins you use in your salads, for example by replacing chicken with duck. The possible combinations are endless...
sources:
https://chatelaine.com/health/diet/six-healthy-reasons-to-make-your-own-salad-dressing-and-an-amazing-recipe/
www.pratico-pratiques.com/cuisine-et-nutrition/en-etapes/comment-reussir-une-vinaigrette-emulsionnee/ “Vinaigrette and Summer Recipes” (Le Monde)
www.passeportsante.net/fr/Communaute/Blogue/Fiche.aspx?doc=la-vinaigrette-maison-3-methodes-faciles
www.fraichementpresse.ca/cuisine/trucs-astuces/vinaigrette-maison-1.1589860
www.theguardian.com/lifeandstyle/2014/jul/25/how-to-make-salad-dressing-recipes-henry-dimbleby
www.canalvie.com/recettes/savoir-cuisiner/techniques-et-conseils/la-vinaigrette-toujours-la-meme-formule-1.778561
