The short answer
Pouring oil into vinegar gradually and whisking it helps make a smoother and thicker vinaigrette. This technique creates a more stable emulsion sauce. Adding an emulsifier makes it even more stable. Try out different vinaigrettes with the recipes below ⬇️
I love adding vinaigrette to my salads! Whether it’s a simple mix of oil and balsamic vinegar or something more complex, it always elevates the dish.
A vinaigrette combines vinegar (an acidic liquid) with oil. By whisking or blending them together, you will create an unstable emulsion sauce. This process is known as emulsifying
Vinaigrette is my go-to salad dressing 🥗
What gradually pouring the oil changes?
Gradually pouring the oil avoids creating large blobs of oil that won’t break while whisking. The slower you drizzle oil, the creamier and smoother the vinaigrette will become. Plus, the oil and vinegar take longer to separate.
Why don’t oil blobs break?
Because of the surface tension. It is so strong that you will never get the same smoothness by adding all the oil at once.
Blending the vinaigrette is another option. You will produce an even more thicker, creamier, and more stable vinaigrette. Try it at home and notice the difference in texture!
Emulsifying the vinaigrette for a creamier texture
Growing up, my mom always added an egg to thicken the vinaigrette. To keep my cooking vegan, I use mustard instead.
Mustard is a condiment rich in mucilage, a natural emulsifier. Using mustard creates a thicker sauce. The more you add, the closer you get to a mayonnaise texture.
Vinaigrettes you must try (and their salad pairing)
As I learn to cook plant-based professionally, I have fun experimenting with vinaigrettes. Here are some of my classic dressing and recipes :
- A balsamic vinaigrette that I use in my daily side salad.
- A more complex balsamic dressing, perfect for leftover pasta salads.
- A lemon vinaigrette ideal for this leek starter.
The Recipe
Prep time
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Cooking Time
mins
Servings
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