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Basic Techniques: Vinaigrette Salad Dressing

October 29, 2017 By Chef Michelle Hauser MD Leave a Comment

Vinaigrettes

Vinaigrettes are one of the most basic sauces in French cooking and can be used for salads, vegetables dips, marinades, or to add flavor to many types of dishes. They’re incredibly simple to make and are cheaper and taste better than the salad dressings and marinades that you can buy in the store. This post is an abbreviated version of the one posted previously on Chef in Residency, but I’ve included the throw-back video from 2009 for educational (and likely entertainment) value. In the video, I show how to make a vinaigrette by whisking ingredients together in a bowl. You can do the same thing by combining all ingredients in a jar and shaking.

How to make a basic vinaigrette

The most basic vinaigrette is made by whisking a slow stream of oil into an acidic ingredient, tasting and adjusting for acidity, and seasoning with a small amount of salt and pepper. You can add flavor by using herbs, other seasonings, and condiments to your liking.

For more great vinaigrette and salad dressing recipes, check out the American College of Lifestyle Medicine Culinary Medicine Workshop post.

Print

Basic Vinaigrette Salad Dressing

  • Author: Chef Michelle Hauser MD
  • Yield: 8 servings 1x
Scale

Ingredients

  • ¼ cup vinegar, citrus juice, or unsweetened fruit juice
  • ¾ cup oil
  • Other flavoring ingredients, optional*
  • A couple pinches of salt and pepper

Instructions

  1. Measure all ingredients into a jar (make sure you have a fitted lid) or bowl and shake or whisk until combined.
  2. Taste the vinaigrette. You want it to be a little sour or it won’t taste right when you put it on food. If it is too sour, add another tablespoon or two of oil. If it’s not sour enough, add another tablespoon of vinegar.

Notes

  • Store covered in the refrigerator. If you make this with vinegar and oil only, it will keep for months. If fresh ingredients are used, such as fruit juice, garlic or herbs, the dressing should be used within 7 days.
  • The oil may solidify in the refrigerator because of the cool temperature—the dressing is still good. Just remove the dressing from the refrigerator a few minutes before using or run some warm water over the outside of the jar to melt the oil.
  • *Other flavoring ingredient options: a tablespoon of chopped herbs; 1/2 clove chopped garlic; 1 teaspoons Dijon mustard; 1/2 teaspoon honey or agave; 1/2 teaspoon grated ginger; ; chopped hot peppers; chopped sundried tomatoes; 1-1/2 teaspoons flavoring oil (such as walnut, hazelnut, or toasted sesame); chopped lemon, lime or orange zest…use your imagination!

Nutritional Info (per 2 tablespoon serving): Calories 180, Total Fat 20g, Saturated Fat 2.8g, Cholesterol 0mg, Sodium 73mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 1%

Filed Under: Condiments & Seasonings, Cooking Techniques, Dairy-free Recipes, French Recipes, Gluten-free Recipes, Mediterranean Diet Recipes, Raw, Salads, Tutorials, Vegan Recipes, Vegetarian Recipes Tagged With: budget, cheap, cooking, deli salad, gluten-free, healthy, healthy fat, make ahead, marinade, oil, salad, salad dressing, seasoning, vegan, vegetarian, vinaigrette

Previous Post: « American College of Lifestyle Medicine Culinary Medicine Workshop
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Chef Michelle Hauser, MD

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Another amazing quarter! The students in the Stanf Another amazing quarter! The students in the Stanford Teaching Kitchen Elective for MD/PA Students never fail to impress. Here is the spread they put on tonight for their final. So humbled and grateful to be part of this journey. #CulinaryMedicine #foodismedicine #stanfordmedicine @stanford.med #teachingkitchen #deliciousandnutritious
It’s been a whirlwind here and I have not been g It’s been a whirlwind here and I have not been good about keeping up with pictures. BUT, Here are some mouthwatering examples of the delicious and healthy breakfast options we created in class this week. Buddha bowl with tofu scramble and lemon tahini dressing, a yogurt parfait, and steel-cut oats piled with toppings. #ChefInMedicine #DoctorIsInTheKitchen #TeachingKitchen #stanfordmedicine #breakfast #eatmoreplants #healthy #nutrition #culinarymedicinecurriculum @aclifemed @stanford.med
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Stanford Scope covering the culinary med course #c Stanford Scope covering the culinary med course #culinarymedicine #stanford #nutrition https://scopeblog.stanford.edu/2022/05/27/nutrition-meets-health-through-culinary-medicine/
Made in a cooking class with my patients today: Ch Made in a cooking class with my patients today: Chana masala and roasted cauliflower with cumin & coriander; fruit chaat #IndianFood #culinarymedicine #chefinmedicine #chanamasala #fruit chaat #foodismedicine
Mise en place for chana masala with my patients to Mise en place for chana masala with my patients today— Clockwise from the top: garam masala, turmeric, asafoetida, ground cumin, salt, cloves, cinnamon stick, green cardamom, bay leaf, whole cumin seeds, red chili powder (rashampatti) is in the center. #foodismedicine #culinarymedicine #chefinmedicine #indianfood #chanamasala
Gorgeous Buddha Bowls and Steel Cut Oats from toda Gorgeous Buddha Bowls and Steel Cut Oats from today’s Teaching Kitchen course for MD & PA students-photo by the talented @soulfoodsalon (who frequently joins the course as volunteer faculty-thank you!) @stanford.med @chefinmedicine #culinarymedicine
Stanford MD & PA students graduate from the teachi Stanford MD & PA students graduate from the teaching kitchen with honors-so much delicious food shared at the final potluck tonight. Everything had a story, showcased a lesson from the course and students reflected on what they learned that would most help them counsel patients on dietary changes. #culinarymedicine #stanfordmedicine @stanford.med #meded #teachingkitchen @soulfoodsalon #worldflavors #unapologeticallydelicious #healthycooking
Fruit forward desserts prepared by Stanford MD & P Fruit forward desserts prepared by Stanford MD & PA students-SURG 244 The Doctor is In (the Kitchen)—teaching kitchen elective. So delicious 😋-thanks to Drs. Elizabeth Shepard, Sue Kim, and Christopher Gardner along with Lindsay Kennedy, PA and for volunteering to share the overlap of their work and culinary medicine with the students! #CulinaryMedicine #FoodIsMedicine #Dessert #TeachingKitchen #FruitForward #DessertFlip #Nutrition #MedicalEducation #MedEd #stanfordmedicine
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Just finished a fantastic session with @spiceboxtr Just finished a fantastic session with @spiceboxtravels on implementing culinary medicine in clinical practice! Check out the rest of the American College of Lifestyle Medicine 2021 Annual Conference for a recording and other lifestyle medicine CME opportunities. #LM2021 @aclifemed #CulinaryMedicine #LifestyleMedicine #ObesityMedicine
Eat More Plants bite-sized chat today 10AM PST/12 Eat More Plants bite-sized chat today 10AM PST/12 CST for Lifestyle Medicine Week #ACLifeMed #lifestylemedicine #foodismedicine
Ready to record a bite-sized chat on the WHAT, WHY Ready to record a bite-sized chat on the WHAT, WHY, and HOW to Eat More Plants for #LMWEEK. Register at the link above for this and other chats on Lifestyle Medicine topics throughout the week (5/31-6/4) #ACLM #lifestylemedicine #eatmoreplants #foodismedicine
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