Some of you know I’ve just published a book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking. It’s all about proportions and how knowing proportions for fundamental techniques liberates you in the kitchen. Here is a perfect example of a culinary ratio, one that’s fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.
Making Your Own Vinaigrette Saves Money
That we are willing to pay three or four dollars for bottled salad dressing when a delicious vinaigrette costs just pennies to make yourself, is an example of just how far away from the kitchen our processed food system has taken us.
What Is the Vinaigrette Ratio?
A ratio is just a baseline. Maybe you prefer a very sharp vinaigrette with just two parts oil. If you use lime juice as your acid, you may need more than 3 parts oil. I think the standard 3-to-1, though, is just right. In the dressings below, I use extra virgin olive oil. If you want, you could use a more neutral oil. It’s all a matter of what flavors you want. Replace it with a tasty nut oil, and your vinaigrette is transformed again (replace the olive oil with walnut oil in the first recipe here, add some chopped walnuts and a dash of honey for a superlative walnut vinaigrette).
One Oil to Vinegar Ratio, A Thousand Vinaigrettes
Embrace a single ratio, and you will walk away with a thousand vinaigrettes. Here are three examples, all based on mixing two tablespoons of sherry vinegar with six tablespoons of olive oil (for a half cup total), each one building off the other.
The Best Sherry Vinegar
Remember the better your sherry vinegar, the better the vinaigrette (look for those produced in Spain). This is a great all-purpose vinaigrette for salads, sliced tomatoes or other raw vegetables.
2 tablespoons sherry vinegar1 tablespoon minced shallotSalt and pepper to taste6 tablespoons extra virgin olive oil
Combine the vinegar, shallot, salt and pepper. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. This is a little heartier than the above, can be used to dress greens, whole vegetables and would make a lovely sauce drizzled over lean white fish.
2 tablespoons sherry vinegar1 tablespoon minced shallotSalt and pepper to taste6 tablespoons extra virgin olive oil1 to 2 teaspoons whole-grain or Dijon mustard1 tablespoon minced tarragon
Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon just before serving. Gribiche is traditionally mayonnaise-based, but I like it as a vinaigrette better. It makes a wonderful sauce for roasted pork loin, or any pork preparation. Last week I used it to dress a salad of pancetta lardons and arugula. It’s hearty and packed with ingredients.
2 tablespoons sherry vinegar1 tablespoon minced shallotSalt and pepper to taste1 teaspoon whole-grain or Dijon mustard6 tablespoons extra virgin olive oil1 tablespoon minced tarragon1 hard-cooked egg, finely chopped1 tablespoon chopped cornichons2 teaspoons capers, roughly chopped
Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon, egg, cornichons and capers.
