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?