oily vinaigrette dressing

Delia and Lindsey are developing and testing recipes, and will be available to answer recipe queries you have relating to the content of Deliaonline. We're also here to listen to your cookery comments, share your ideas and try to help you in any way we can. Why not ask your question now?


Page :  1

oily vinaigrette dressing

every time I try to make a salad dressing in volume, it turns out oily. It seems to be OK if I make it by putting ingredients on the greens and tossing it, but when I want to make it ahead of time, I just can't get it to emulsify. I've tried using a fork, a whisk and a blender. I have tried it in a blender by adding the oil slowly as I would in making mayonnaise, to no avail. An example is a simple vinegar, oil, mustard combo (with seasoning of course). Any tips?

Lindsey, Food Editor


Hello Taco,

If you want an emulsified vinaigrette I think it’s best not to make too much at one time because even if it does emulsify the first time you use it, it will probably split again after.

I find that it’s the mustard that helps it emulsify. We like to use Dijon mustard at home and we start with quite a generous amount. To that we add our seasoning and flavouring then, using a mini whisk, add the vinegar and mix it until it is thoroughly combined the we whisk in 1 tablespoon of oil at a time (not too fast) until it is emulsified each time before we add any further oil. Then at the end we tend to whisk in a tablespoon of water to lighten it.

My mother-in-law makes lovely salad dressing and she always makes hers in a small basin but then never refrigerates it. It dose split but then it always comes back together with a whisk each time before she uses it.

Hope that helps,


Page :  1

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com



CMS solutions by REDtechnology.com