oil and vinegar dressing
A simple vinaigrette-style dressing of oil and vinegar, usually with salt, a little sweetener, and other seasonings, used to dress salads and vegetables. Because it's mostly fat and acid, it separates on standing -- shake or whisk it again just before pouring.
Buying guidance
If buying premade, check the ingredient list: many bottled vinaigrettes add a surprising amount of sugar or thickener to keep the emulsion stable, which shifts the flavor balance away from a simple homemade version.
Substitutions
- Homemade vinaigrette -- whisk roughly three parts oil to one part vinegar plus a pinch of salt and mustard to help it emulsify, then adjust the ratio to taste.
- A citrus-based dressing -- swap the vinegar for lemon or lime juice for a brighter, less sharp acidity.
- Any other vinaigrette on hand -- close enough for most green salads; taste for saltiness and acidity before using.
Tips & common mistakes
When making it from scratch, adding the oil too quickly instead of drizzling it in gradually while whisking keeps it from emulsifying properly, so it separates again almost as soon as you stop stirring.
Storage
A homemade version made with fresh garlic or herbs is more perishable than its shelf-stable bottled cousins -- garlic held in oil at room temperature can support bacterial growth, so refrigerate it and use it within about a week rather than leaving it on the counter.