Making your own vinaigrette is a great way to elevate the flavor of your salads and the key to making them delicious, lies in the balance of flavors, textures, and ingredients.
But the biggest problem many of us find ourselves in, is the separation of the oil and vinegar after you pour it on to your salad.
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The oil and other ingredients stick to your leafy greens, while the vinegar pools at the bottom of the salad bowl.
The key to successfully holding these two ingredients together, is to emulsify them.
Achieving a fully emulsified vinaigrette is all about the proper balance of oil and vinegar, as well as the technique used to combine the two.
What Is Emulsification
Oil and vinegar (about 93-95 percent water) are immiscible (unable to mix) substances.
The inability of oil and vinegar to mix is due to distinct physical properties not allowing the two to form a chemical bond with each other.
To stabilize the mixture of the two and for it too continue stable, an emulsifier needs to be added.
An emulsifier is a substance that contains molecules that are like a bridge bringing together the molecules in both oil and vinegar so that they mix and stay mixed.
An emulsifier creates a stable emulsion or a stable mixing of the two.
Emulsifiers Used In Vinaigrettes
Common emulsifiers used in vinaigrettes can include: Dijon mustard, mayonnaise, egg yolks, tomato paste, nuts and honey.
One emulsifier can be used or a combination of two. Like with this Honey Apple & Spiced Vinaigrette, using both honey and mustard.
Emulsifiers not only improve the texture and appearance of vinaigrettes, but also help to enhance the overall flavor and mouthfeel.
Emulsification also provides a smooth and creamy texture.
Now that you have a basic understanding of emulsification, let’s use the technique and stop your homemade vinaigrette from separating.
How To Stop Your Homemade Dressing And Vinaigrette From Separating
The oil used in a vinaigrette provides a rich and silky mouthfeel. These can include oils from olives, avocado or nuts and canola oil if you so choose.
You can also combine the stronger tasting oils, like nut or olive oils with a neutral oil, like canola, grape seed or avocado oil. The mix would be a 50/50 ratio.
The acidic element, which can include vinegar or citrus juice. The vinegars used can include, cider, malt, rice, wine and balsamic vinegar. Like with this Cranberry Balsamic Vinaigrette.
The citrus juice, can be lemon, lime and orange. These acidifiers add tanginess and balances the richness of the oil.
Use 1/4 cup acid, either vinegar or citrus juice, and 1/2 cup oil.
If using a nut or olive oil, replace 1/4 cup with a neutral oil. Either canola, grape seed or avocado oil.
For the emulsifier, use about 2 teaspoons. Again these can include, Dijon mustard, tomato paste, mayonnaise, egg yolks, nuts or honey.
Season your vinaigrette with salt, freshly ground pepper, and any herbs, spices, or aromatics you like. Like with these vinaigrette’s:
You can even add fruit and culinary lavender buds. Such as with these vinaigrette’s:
To start, mix together all of your ingredients, less the oil, in a mixing bowl or food processor (for best results, use the processor if adding fruits and nuts).
Next, slowly drizzle in the oil while continuously whisking with a handheld immersion blender or the food processor set to blend.
This allows the oil to gradually incorporate into the vinegar, creating a stable emulsion.
If you are using a jar or bottle to mix your ingredients, add the oil a little at a time shaking vigorously after each addition.
The key to a successful emulsification is to add the oil slowly and whisk or shake vigorously to evenly distribute it with the vinegar or citrus juice.
Once the dressing has emulsified, it is ready to be poured over your favorite salad.
Try These Salad Favorites With Vinaigrette’s
- Sweet Potato Salad With A Orange Vinaigrette
- Roasted Butternut Squash & Blood Orange Salad With A Toasted Pecan Vinaigrette
- Moroccan Orange & Radish Salad With Cinnamon Vinaigrette
- Leafy Greens With Oranges Strawberries & Vanilla Vinaigrette
- Fresh Basil Raspberry Goat Cheese Salad With A Raw Honey Vinaigrette
More Deliciously Yummy Recipes
- Roasted Sweet Potatoes With White Miso and Maple Syrup
- Guide To Cooking With Salt
- Fruit-Based Seasonings You Use Every Day Without Even Realizing It
- Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
- Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini
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