Combine 3 parts olive oil to 1 part balsamic vinegarCombine 3 parts olive oil to 1 part balsamic vinegar
Basic salad with balsamic vinaigretteBasic salad with balsamic vinaigrette
  • Combine 3 parts olive oil to 1 part balsamic vinegar
  • Basic salad with balsamic vinaigrette

When I heard Jamie Oliver describe how to make an easy salad dressing, it resonated with me. I’d been becoming increasingly disgusted with all the unidentifiable and unwanted ingredients in purchased salad dressings, and even the higher end dressings. I’d thought about making our own, but it seemed complicated.

I’m happy to share that it is not. Here’s the basic rule:

  • 3 parts oil to 1 part acid

To make a basic balsamic vinaigrette you’d mix 3 parts olive oil to 1 part balsamic vinegar. The acid can be any type of vinegar you prefer, or other acids like lemon juice.

And of course it can be adjusted to your taste. Deborah Madison says that for sherry vinegar it should be more like 6:1, while rice wine vinegar might be 2:1. But the 3:1 rule will get you started, and then you can taste from there.

I make mine in a half pint canning jar, which makes it easy to store in the fridge and then pull out and shake up whenever we need it.

What’s your favourite way to make homemade salad dressing?

3 Responses to “Homemade salad dressing in a jiffy”

  1. erin
    3 April 2011 at 9:27 pm #

    I have an awesome non creamy ceaser dressing my brother’s girlfriend makes, i’ll get it and post it, my FAVORITE for sure !
    love homemade dressings…

  2. erin
    4 April 2011 at 10:45 am #

    I can list the ingredients with only with approximate measurements because I can’t find the original recipe.

    So going by memory the recipe is as follows. Keep in mind that if I am making a big salad I will triple this recipe and you can always keep any left over dressing in the fridge for 3 to 5 days.

    1/4 cup of vegetable oil

    1/3 cup of Allens Salad vinegar (ONLY sold at METRO/A&P)

    3 Cloves crushed garlic

    ¼ tsp of dry mustard

    2 Tbsp of sugar

    4-6 Tbsp of parmesan cheese

    Capful of RealLemon concentrate

    Approx 10 drops of Worcestershire Sauce

    Salt & Pepper to taste.

    Taste and adjust any of the above ingredients to please your taste. I usually add more sugar.

    Note that using the Allens Salad vinegar makes the difference, it just isn’t the same if you don’t use it.


  3. CoMo Homestead
    4 April 2011 at 12:26 pm #

    Cool, thanks!