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Home Cooking 27

I failed at my first vinaigrette dressing

Maque Choux | Nov 7, 201206:06 PM

I decided tonight to make a vinaigrette dressing for my salad. This was my first attempt at making my own salad dressing. Everything I've read online makes it sound easy. But somehow I managed to screw it up. My dressing came out very thick, like a mayonnaise almost. It tastes good, but it's unattractive, and it's definitely far thicker than what I was aiming for. I wanted a thin dressing.

I think the problem was that I used a blender, and the oil thickened too much as a result. I probably should have just shaken it up.

Here is my recipe and process.

3/4 cup extra virgin olive oil
1/4 cup basalmic vinegar
1 whole habanero pepper, seeded
1 teaspoon coarse ground mustard (prepared)
1 teaspoon honey
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried oregano
fresh thyme, about a teaspoon

I dissolved the salt in the vinegar, then poured it and all the other ingredients into the blender and blended on the highest setting for 30 or 40 seconds.

I made up this recipe based upon the proportions used in a number of other vinaigrette dressing recipes I found on the web. What I ended up with looks like basalmic mayonnaise. What I wanted was a thin vinaigrette that would spread easily over my salad greens.

What did I do wrong? Is there a way to fix it? Right now, it observes the 3:1 oil to vinegar ratio, but I'm considering just stirring in more vinegar to thin it out.

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