what is ratio for o.oil and balsamic when making vinagrette ?
Making your own vinaigrette is so easy. You can make enough to dress one salad, or make a larger quantity to use throughout the week. Store in the fridge in a glass jar.
The classic ratio is 4 parts oil to one part vinegar. You can try different amounts until you find what you prefer. I usually use a little more vinegar or lemon juice than 1:4.
To serve 3-4
In the bottom of your salad bowl, measure out your vinegar or lemon juice, one or more TBS. Add one tsp Dijon mustard or 1/4 tsp dry English mustard to act as an emulsifier. Add 1/2 tsp salt, freshly ground pepper, a dash of Worcestershire sauce,and whisk until blended. Add 1/2 tsp Herbes de Provence or other herbs if desired. Add 1 tsp honey, or 1/2 tsp sugar, or bulk Splenda. Whisk.
Slowly whisk in your EVOO. Your dressing should now hold together until you dress your salad.
A little short cut is to add Cherry or Grape tomatoes to the dressing in the bottom of your bowl. Add your salad greens but do not toss until ready to serve. You can do this 1/2 hour ahead with no problem.
For any dressing, the standard ratio is 1/4 cup oil to 1 tablespoon vinegar. Tweak as you prefer.
You should add salt + pepper as well, at least. Finely minced shallots are always welcome in my salad dressings.
Also, adding an emulsifier such as dijon mustard (2 teaspoons) will keep the dressing together while also adding flavour.