Source
r/AskCulinary•
Hawkbit

Making your own salad dressings

So recently I've taken up making my own dressings and putting them in squeeze bottles for quick salads. I've found that they tend to separate and the top layer solidifies if I leave them in the fridge. Is there anyway around this? Is refrigerating them even a necessity? I'm assuming commercial ones only stay mixed due to emulsifying agents in them.

Also if anyone could suggest some good recipes and tips that would be great. Here are a couple I've been using regularly.

Balsamic vinaigrette: extra virgin olive oil and balsamic vinegar (4:1 ratio), dijon mustard, Sriracha, salt and pepper

Southwest salad dressing :extra virgin olive oil and apple cider vinegar (same ratio) , cilantro leaves, cumin, red pepper flakes, mustard, Sriracha, salt and pepper.

No exact amounts as I do it by taste and feel.

Posted Mar 31, 2013, 2:34 PM UTC

614
IAmYourTopGuy•

Put the salt on the ingredients that you want to taste. Usually, this means put salt on the greens and whatever else you have in the salad, but if the dressing has some flavor you want to stand out, then add salt to the dressing.

5
bigpipes84•

Sorry, what? You should never actually taste salt in a dish. If you can taste it, you've added too much. The taste of a dish is enhanced by the salt.

0
IAmYourTopGuy•

You seem to have misread what I typed. I didn't say to salt until you could taste the salt; I said to salt the ingredients that you want to taste.

2
[deleted]•

Olive oil solidifies in the fridge. Leave your salad on the counter for a few minutes before using.

4
waffles•

Balsamic should be 3:1 oil to vinegar. If it's too thick add cold water.

4
HawkbitOP•

Does this go for most vinaigrettes as well?

1
waffles•

Pretty much anything where you're mixing fat and acid.

Edit: Fixing a dumbass moment.

2
HawkbitOP•

Thanks. Though you probably mean oil and acid.

1
waffles•

Yeah stupid mistake there. I'll fix it.

1
Pandanleavesgilded commenter•

Honey should help to keep the dressing emulsified. You don't have to keep the balsamic in the fridge, as it will separate and none of the ingredients can spoil anyway.

3
Jabronez•

Apple cider vinegar and olive oil 1:1 ratio, add oregano salt and pepper. Never buy salad dressing again.

1
JapanNow•

Japanese Salad Dressing:

  • 1 part Japanese soy sauce (eg, kikkoman)

  • 2 parts plain (unseasoned) rice vinegar

  • 3 parts mild (eg, canola) oil (not olive oil)

1
luckynumberc•

A bit of miso and ginger might be great with this. Yum!

1
luckynumberc•

In order to minimize separation, you need to create an emulsion. Ingredients that help achieve this, and are often used in dressings, are mustard and egg yolk. If you are able to source fresh eggs (preferably local and/or organic) and are comfortable consuming them raw, this is a great way to go. If not, then just use mustard. Creating an emulsion is all about technique. 1. Place mustard (and yolk, if using) in a clean bowl. Add vinegar, spices/herbs, a bit of honey or agave, and a generous amount of salt and pepper. 2. Whisk to combine thoroughly. 3. Continue to whisk while very slowly dribbling in the oil. Do not stop whisking! You will see the dressing begin to thicken and the color will begin to lighten. (Don't stop whisking!) 4. Once you have added the oil, whisk for a bit more and then taste and adjust seasoning.

Enjoy!

1