"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Thread Tools Display Modes
Old 02-01-2010, 01:36 AM   #1
Sous Chef
masteraznchefjr's Avatar
Join Date: Sep 2004
Location: UCLA
Posts: 785
Send a message via AIM to masteraznchefjr
Salad Dressing Experiment -_-

So. I made this experimental dressing today.

1/2 cup Extra virgin olive oil or more
1/3 cup Balsamic vinegar
1/4 cup Honey or maple syrup (I used maple syrup and it turned out great!)
2 Tbs Djon mustard
3 cloves of Garlic
2 Tbs Rosemary
salt and pepper

1. Throw everything but oil into the blender
2. Blend!
3. Add in oil slowly as it is blending to emulsify the oil into everything
4. Taste! Might need some adjustment of sweetness or salt.

I feel like it is missing something and has a little too much of vinegar.
I didn't really get the exact measurements so please help me ^_^ much appreciated.


masteraznchefjr is offline   Reply With Quote
Old 02-01-2010, 08:40 AM   #2
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
I'd do a little onion in there maybe, and definitely some salt. Sounds nice!

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 02-01-2010, 10:08 AM   #3
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,800
Although the ratio of oil to acid is a matter of taste, most basic recipes begin at 3 parts oil to 1 part acid. You might consider reducing the amount of vinegar you use.

A very basic vinaigrette will use oil and vinegar, a bit of dijon, salt and pepper and maybe a garlic and a pinch of sugar. A t of chicken stock or soy sauce are "restaurant secrets" to make it more savory.

Personally, adding 1/4 cup of honey or syrup would be WAY to sweet for my taste, especially with the balsamic vineagar. But that's also a matter of taste.

Also, 2 tablespoons of rosemary seems overpowering to me.

Anyway, for the "missing something" component, try adding, soy sauce, anchovy paste, chicken stock, a bit of white miso, or worcestershire sauce. They will all add savoryness (umami) to your dressing
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 02-04-2010, 07:45 AM   #4
Sous Chef
Nicholas Mosher's Avatar
Join Date: Sep 2006
Location: Massachusetts
Posts: 768
I go at least 3 to 1 for the Oil/Vinegar ratio. I also prefer to use a neutral-tasting oil such as Canola for my vinaigrettes.

A basic recipe I use is...

1-T White Wine Vinegar
1-T Dijon Mustard
1/2-t Kosher Salt
1/2-t White Sugar
1/4-C Canola Oil
1-T Minced Shallot

Whisk the first four together, then drop by drop whisk in the oil.
Add the shallot last.

For herbs, I will mince one (as in a single) leaf of tarragon along with a few chives - but usually I stick to the basic recipe above (sometimes even leaving out the shallot, or replacing it with a 1/4-tsp of garlic paste).

EDIT: With roasted meats, I will often sub half the oil (2-T) for 2-T (or more) of rendered meat fat. I love doing this with bacon drippings and swapping the white wine vinegar for red. Makes a great BLT salad.
Nick ~ "Egg whites are good for a lot of things; lemon meringue pie, angel food cake, and clogging up radiators." - MacGyver
Nicholas Mosher is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:55 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.