How to Make Salad Dressing
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
147 kcal
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Course
Condiments
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Cuisine
American
How to Make Salad Dressing
Description
Two vinaigrette preparations are presented. The broken dressing mixes neutral oil, olive oil, lemon juice, balsamic vinegar, minced shallot, stone-ground mustard, salt, and pepper in a jar, shaken when ready to incorporate ingredients without full emulsification. This method yields a lighter, loosely combined dressing where the oils and vinegar separate over time.
The emulsified dressing uses lemon juice, chopped shallot, stone-ground mustard, honey, garlic, and salt blended together before oils are slowly added to create a smooth, stable mixture. This style develops a creamy texture with flavors thoroughly integrated, suitable for dressings needing a richer mouthfeel.
Both dressings can be stored in sealed containers in the refrigerator, but those with fresh additions like shallots or herbs should be used within a few days for freshness. The plain garlic vinaigrette variant lasts weeks refrigerated.
Ingredients
Broken Dressing
- ½ cup neutral cooking oil grapeseed, vegetable, canola, generic cooking oil
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- ¼ cup balsamic vinegar
- ¼ shallot minced
- ½ teaspoon mustard stone ground preferred
- Pinch salt
- Pinch black pepper
Emulsified Dressing
- ½ cup lemon juice
- ½ shallot roughly chopped
- 1 ½ teaspoons mustard prefer stone ground
- 1 teaspoon honey
- 1 clove garlic clove
- ¼ teaspoon salt
- 1 cup neutral cooking oil grapeseed, vegetable, canola, generic cooking oil
- ½ cup olive oil
Instructions
Broken Dressing
- Place everything in a mason jar and seal tightly, shake well when ready to use.
Emulsified Dressing
- Combine all ingredients except the oils in a food processor or blender
- Blend the ingredients until pureed, about 30 seconds
- Slowly stream in the oils and allow mixture to blend completely.
- Pour into mason jar or dressing container, and use as desired.
Notes
- Vinaigrettes should be stored in airtight jars in the fridge to retain freshness.
- Dressings with fresh ingredients like shallots or herbs are best used within a few days.
- A plain vinaigrette with garlic can last several weeks refrigerated.
- Nutrition information does not include the salad itself.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 9mg | 0% |
| Sugar | 1g | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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