Back to Basics: The simple, foolproof vinaigrette technique I swear by for salads
Building confidence in the kitchen begins with an eagerness to learn and the right equipment.
That's why "Good Morning America" Food is helping you get back to basics with culinary advice to help simplify the recipe for success in your kitchen.
I love a no recipe required approach because it's more about the technique and understanding that ingredients are versatile and taste is extremely personal. Therefore, I'm sharing a basic way to turn interchangeable ingredients into a no-brainer technique that teaches you how to utilize what's on hand for a fresh, homemade vinaigrette or salad dressing that you can keep in your back pocket and make any time.
The idea of a simple vinaigrette is empowering. You learn to adjust the ratio and taste to your liking or based on how it's being served. For example, using baby spinach might be perfect for a classic French or balsamic vinaigrette, but bitter greens like radicchio or watercress may call for a touch of something sweet, less acid and a bit more fat or salt. But again, it's up to you.
So say goodbye to storebought, because once you master this homemade approach, you'll be whisking together preservative-free riffs on your favorite vinaigrettes in no time. Scroll to the last section below for a few more delicious dressing variations.
What you need
A bowl or small jar. A whisk. Measuring spoons or large glass measuring cup. Good oil. Vinegar of choice. Any allium -- aka something in the onion family. Dijon mustard. A sweetener that dissolves. Kosher salt and fresh black pepper. Optional: herbs.
Olive oil
For any simple recipe with minimal ingredients, it's important to note that the quality of those ingredients matters -- good olive oil goes a long way.
In fact, I highly recommend buying a bottle or two once you find a favorite or even asking a local restaurant whose salad you love what kind they use or ask if they'll sell it directly to you. Supporting local businesses and learning to cook just like them? A win-win.
Emulsifier
Dijon mustard is a perfect ingredient to help bind the acid and fat in order to create that drizzly, creamy texture of a great, classic vinaigrette. Once you get more comfortable in the binding agent category here, you can swap out for other ingredients like tahini, Greek yogurt, egg yolks or mashed avocado.
Acidity
Whether you want to finish off that bottle of red wine vinegar or opt for a couple of tablespoons of a fancy infused varietal, that tang is instrumental for creating a balanced dressing. Have half a lemon leftover? Want to see if you actually like sherry vinegar? Give it a whirl.
A touch of sweetness
Honey is a classic choice here, but explore other options like agave or maple syrup and adjust the amount according to your palate.
Adding the right zip, and alliums explained
Grate a fresh clove of garlic, finely mince a shallot, thinly slice some scallions or get seasonal with wild garlic or the white stems of ramps (if you can get your hands on them at a farmer's market or online). All of these fall in the allium genus of onions and spring is a wonderful time to explore them.
While it's not in every vinaigrette, this is the point where I'll typically add in fresh green herbs like dill, chives, parsley or even tarragon or oregano.
Making a vinaigrette
Typically the ratio of fat to vinegar is 3 to 1 -- so three tablespoons of oil for every one tablespoon of vinegar -- but depending on how large a batch you're making, you can adjust accordingly.
If you're using mustard or another emulsifier start to incorporate 1 tablespoon of that along with equal parts of your sweet ingredient at this step.
Continue to whisk, slowly drizzle in the oil in a long, thin stream so it has a chance to fully incorporate and bind with the other ingredients. About half a cup total or until the preferred consistency.
If you're using fresh herbs, stir those in at the end.
Taste and adjust seasoning as needed.
Toss over greens, veggies or desired produce and enjoy.
Tip: If you have a jar of Dijon mustard with some remnants left but don't want to throw it out, simply add the rest of the desired ingredients, secure the lid, shake vigorously et voila -- no waste, no mess vinaigrette.
Variations and more dressing ideas using the same technique:
Use some champagne vinegar with the above oil and shallot, but sprinkle in some fresh dill and serve over avocado slices and grapefruit segments.
For more of an Asian flair and flavor profile, use a couple of teaspoons of sesame oil, rice wine vinegar and fresh grated carrot and ginger.
For a classic Italian vibe, grab the red wine or sherry vinegar and throw in fresh oregano or red chili flake.
Go full green goddess with even more fresh herbs, garlic and something creamy like Greek yogurt, sour cream, creme fraiche or mayonnaise.
Or maybe you like a Mexican or southwest profile with lime, cilantro and chipotle.
Whatever you do, keep it simple and if at first, you don't succeed, adjust, taste and try again!
Have more questions? Tweet @GMA with the hashtag #GMAfoodforthought or tag @GMA on Instagram to share your success stories or ask the reporter for more advice.
