I failed at my first vinaigrette dressing
I decided tonight to make a vinaigrette dressing for my salad. This was my first attempt at making my own salad dressing. Everything I've read online makes it sound easy. But somehow I managed to screw it up. My dressing came out very thick, like a mayonnaise almost. It tastes good, but it's unattractive, and it's definitely far thicker than what I was aiming for. I wanted a thin dressing.
I think the problem was that I used a blender, and the oil thickened too much as a result. I probably should have just shaken it up.
Here is my recipe and process.
3/4 cup extra virgin olive oil
1/4 cup basalmic vinegar
1 whole habanero pepper, seeded
1 teaspoon coarse ground mustard (prepared)
1 teaspoon honey
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
fresh thyme, about a teaspoon
I dissolved the salt in the vinegar, then poured it and all the other ingredients into the blender and blended on the highest setting for 30 or 40 seconds.
I made up this recipe based upon the proportions used in a number of other vinaigrette dressing recipes I found on the web. What I ended up with looks like basalmic mayonnaise. What I wanted was a thin vinaigrette that would spread easily over my salad greens.
What did I do wrong? Is there a way to fix it? Right now, it observes the 3:1 oil to vinegar ratio, but I'm considering just stirring in more vinegar to thin it out.
As soon as I saw "....then poured it and all the other ingredients into the blender " I knew the issue. Over-emulsified. Yup.
Just whisk with a fork in a bowl. Or I put ingredients in a jar or old condiment container and just shake. Don't go so crazy with dressings.
Have you used store purchased dressings all your life? Just wondering what you used prior to this.
Ok, over-emulsified was my prime suspicion too. From now on I'll either whisk or shake. Thank you both, mamachef and thegforceny, for the verdict.
Yes, I've used store purchased dressings all my life. I want to make my own from now on so I can control what's in them. I would prefer to avoid added sugars, certain types of oil, and sundry other ingredients in commercial dressings.
My favorite vinaigrette: 3 parts good olive oil plus to one red wine vinegar. Chop up a clove of garlic and let it sit in the OO on the kitchen counter for a couple hours. Fish out the garlic and throw it away. Add the vinegar, 1/4 tsp. salt, a couple grinds of black pepper, 1/4 to 1/2 teaspoon prepared Dijon mustard, a drop of Worcestershire. Shake in a jar or whisk until blended. That's it, it really enhances the taste of the vegetables without overpowering them.
without getting too ridiculously technical -- try going the other way. If you put the herbs/flavorings into the vinegar, they'll be hydrated and absorbed faster.
Then add the oil to the vinegar, not the other way round -- it all gets pretty bookish and nerdy, but you make a much more stable emulsion by adding the oil to the vinegar (WIF -- Water In First -- in this case, water-based ingredients)
Even Good Seasonings (the packet of powder that comes with a glass cruet) does it this way. You add the vinegar and the water, add the spices and shake, then add the oil.
Mine is usually wine or cider vinegar, the herbs that look good today, and a spoonful of Dijon mustard, then a good olive oil. (vinegar and herbs tends to drift with my mood, as does the occasional addition of a good drizzle of honey)
BTW, Maque Choux: 'Tis never a fail if you learn something from it. I applaud your initiative to try!!(And now, you kinda know how to make an herbal mayo, which is something a LOT of people can't do - or haven't got the patience to attempt - so good on you!)
I appreciate all the encouragement and suggestions. I will simplify ingredients and process next time as many of you suggested.
I ended up with a cup of total volume, so it'll take me a week to finish it before I make another. It's not entirely bad, just not what I was looking for in consistency, and the flavors are a bit of a muddle. So the next one will have red wine vinegar instead of basalmic, and I'll minimize the ingredients so as to avoid confusion to the palate. And I'll add the herbs and spices to the vinegar, then add the oil to it when mixing, by hand rather than by blender.
re: Maque Choux
You could use the already made dressing for a potato, tomato or pasta salad, which would help use it up. Another use could be to marinate chicken or steak.
If it's a simple green salad, I like M. Hazan's method. Olive oil into the salad, toss to coat. She says Americans don't use enough oil. Then add vinegar of choice sparingly and salt and pepper. Sounds boring, but I've received compliments with it.
re: Maque Choux
Add water or more oil/vinegar to it to thin it out.
And speaking of water as an ingredient, besides the obvious thinning out, sometimes a less potent dressing is desirable--with delicate greens I find this especially so, and water is often overlooked in lieu of more oil which is not always ideal, IMO.
And I agree about too many ingredients. Oil, vinegar or lemon juice, maybe some shallot, salt and pepper are my standard ingredients. Herbs, garlic and a dab of mustard or sweetener are optional, as is changing up the type of vinegar or citrus and oil for variety.