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what is ratio for o.oil and balsamic when making vinagrette ?

brooklinegrl Jan 14, 2007 06:12 PM

What is the ratio of balsamic to olive oil when making my own vinagrette ?
this is new to me ! ;)
do I need to add anything else?
thanks so much !

  1. j
    jcanncuk Jan 15, 2007 02:54 AM

    I add Dijon of various kinds, I add a tsp or 2 of honey, some herbs, and sometimes I add 1/2 balsamic 1/2 raspberry vinegar. White sesame seed and/or poppy seeds are also yummy.

    1. yayadave Jan 15, 2007 02:49 AM

      Another easy answer is to use a package of Good Seasons salad dressing with olive oil and any vinegar you like. There seems to be a lot of them available lately.

      1. r
        rockycat Jan 14, 2007 11:57 PM

        The standard is 4:1 oil to vinegar but I've always found that too oily whether or not I was using an emulsifier. My family prefers a 3:1 ratio. I still end up adjusting to taste at the end.

        1. f
          Fleur Jan 14, 2007 10:09 PM

          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.

          Easy vinaigrette:

          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.

          1. s
            Shazam Jan 14, 2007 06:15 PM

            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.

            1 Reply
            1. re: Shazam
              Sam Harmon Jan 14, 2007 06:36 PM

              When I get to the bottom of a jar of Dijon, it's always a good reason to make a vinaigrette. Take the teaspoon of vinegar, put it in the jar, shake the hell out of it, then use that as the base for the dressing.

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