Tip – Don’t Use Expensive Extra Virgin Olive Oil for Salad Dressing
There is no reason to use good olive oil when making a mustard vinaigrette. Why?
The mustard overpowers the taste of the olive oil. You might as well use vegetable oil or canola oil. You do however want to use decent French mustard with lots of flavor. I typically use a Dijon mustard. If you do insist on using olive oil, be careful not to over beat the olive oil when combining with the other ingredients so not to lose its delicate flavor and make it bitter. You may want to try making a blend of olive oil and some other type of oil.
I like to mix my vinaigrette in a used jar with a cover for easy storage. Usually I save an old mayonnaise or baby food jar. If the dressing gets low, just add some more ingredients, taste, and adjust the amounts. Some recipes insist on using a whisk to combine ingredients although I find a fork works just fine.
What vinegar you use is your choice and depends on what you are putting the vinaigrette on. I prefer a Balsamic vinegar, but you can use red or white, cider, flavored, infused, or even try no vinegar at all and substitute a citrus juice. (but then it wouldn’t be called a vinaigrette, would it?)
What salad dressing tips do you have?
For more of mine, visit my How to Make a Great Mustard Vinaigrette Recipe