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How to Make a Vinaigrette 03:18

Bryon Freeze

"Vinaigrettes are very versatile. It all depends on what flavor profile you're looking for and for what application you're using the vinaigrette."

How to Make a Vinaigrette 03:18

Bryon Freeze

"Vinaigrettes are very versatile. It all depends on what flavor profile you're looking for and for what application you're using the vinaigrette."

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 1. Pour vinegar into a small bowl. Slowly whisk in oil. Add salt. 01:34

  2. 2. Taste vinaigrette to check balance of oil, vinegar, and salt. Whisk again before serving. 02:32

What You'll Need

Equipment

- Small bowl
- Whisk

Ingredients

- White vinegar (1/8 cup)
- Olive oil (1/4 cup)
- Salt to taste 

Chef Notes

There are two types of "sauces" for salads: dressings, which are generally uniform and thick in consistency from emulsification, and vinaigrettes, which tend to be looser in consistency and separate when stored.

Vinaigrettes can be made up of any kind of oil (e.g. olive, canola, grape seed) and any kind of vinegar (e.g. balsamic, red wine, apple cider) or acid (e.g. lemon juice). Mix and match for different flavor profiles. Salt, herbs, lemon, mustard, honey, shallots, and other ingredients can then be added to taste.

Vinaigrettes are typically made with 3 parts oil and 1 part vinegar or acid. Chef Bryon prefers using 2 parts oil and 1 part vinegar or acid. Experiment at home and see what flavor profile you prefer.

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Chef Bryon Freeze

Los Angeles

Bryon Freeze burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network. Aft... read more