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Old 04-17-2010, 07:26 PM   #1
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Oil to vinegar ratio...

the culinary experts say the ratio is 3:1
3 parts oil
1 part vinegar
and for anything tangier, try a little more vinegar.

here's my hang up...
i made that ratio with some salt and pepper dashed in and some dijon mustard, BUT.... it tasted too much like the oil (i measured exactly to the 3:1 ratoi & i use extra virgin olive oil). SO I put a bit more salt to see if that would help, but it didnt. SO I put 2 tiny drops of vinegar in to help offset the oily taste, but it made it too tangy.

so here is my question...
how do i make my own vinaigrette as good as the store bought without it tasting like the oil?

also another question since we are on the subject of oil and vinegar being mixed. ...
i would like to make a few different flavors of vinaigrette once i get past this oily taste problem. and i want to make enough to last 2 or 3 weeks. is it safe to leave something like that out at room temp? i leave my olive oil out at room temp, but when it comes to mixing oil with other ingreds, then i am not too sure about safety rules.

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Old 04-17-2010, 07:37 PM   #2
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Hmmmm... I alwys use a 3 1 ratio and never have a problem... How old is your oil? If it getting on in its days it can have an off taste, and thats never a good thing...

Keep your dressings in the fridge otherwise they will get rancid...
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Old 04-17-2010, 07:48 PM   #3
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EVOO has too distinctive a taste. Try again with a neutral flavored oil such as canola or safflower.

You absolutely CANNOT leave it out at room temperature. You can't leave commercial salad dressing out at room temperature, what makes you think you can leave out the home made stuff? As a matter of fact, if you add fresh herbs or seasonings like garlic, you should not keep it beyond about ten days as it's a breeding ground for botulism.
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Old 04-17-2010, 07:48 PM   #4
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the oil is only 2-3 months old. all ingreds fresh.
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Old 04-17-2010, 07:51 PM   #5
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thanks andy. and i will have to try the other oils, i guess. its just weird for me, tho, because all i everrrr use is evoo for cooking. but i have never made my own dressing, so i may have to change my mindset from only evoo.
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Old 04-17-2010, 07:53 PM   #6
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Quote:
Originally Posted by Andy M. View Post
EVOO has too distinctive a taste. Try again with a neutral flavored oil such as canola or safflower.

You absolutely CANNOT leave it out at room temperature. You can't leave commercial salad dressing out at room temperature, what makes you think you can leave out the home made stuff? As a matter of fact, if you add fresh herbs or seasonings like garlic, you should not keep it beyond about ten days as it's a breeding ground for botulism.
I don't know Andy i've never had a problem with evoo, I use it exclusively for dressings.. I guess it depends on the palate, but i'm still thinking there is something going on with the oil...
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Old 04-17-2010, 07:55 PM   #7
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Quote:
Originally Posted by jessicacarr View Post
thanks andy. and i will have to try the other oils, i guess. its just weird for me, tho, because all i everrrr use is evoo for cooking. but i have never made my own dressing, so i may have to change my mindset from only evoo.
Jess get a fresh bottle and try again... Please let me know...
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Old 04-17-2010, 07:58 PM   #8
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Evoo is what we use. It takes some getting use to. I like light evoo from Liguria, but find I'm getting use to the ones from Sicily. I do love lemon,Dijon and several drops of honey well mixed with some evoo, to put on soft butter lettuce or Belgian Endive wonderful flavors.
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Old 04-17-2010, 08:43 PM   #9
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Try using a different brand evoo and see if that helps. The kind you have may be great for cooking, but not great raw.
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Old 04-17-2010, 08:57 PM   #10
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Quote:
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Try using a different brand evoo and see if that helps. The kind you have may be great for cooking, but not great raw.
Do tell GB... I'm confused.. Unless you go for various high end priced evoo's what is the difference cooking or raw use???
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