Another Tip for Oil and Vinegar Salad Dressing

I shared the best tip I’ve ever learned about making oil and vinegar salad dressing (specifically it was about when to add salt to the dressing) last year.  These things seem to go in cycles so it’s time for another simple tip.

I grew up learning that you used mustard emulisfy (which essential means to mix or blend) an oil and vinegar recipe in to a condensed (not separated) sauce.  I experimented with tahini to do the same thing last year and found that it was great as well!

Lately I’ve been using chevre (goat cheese) to emulsify my salad dressings.  I mix 1 tablespoon of salted wine vinegar with 3 tablespoons of oil and a tablespoon of chevre to make a base salad dressing.  From there you can add any ingredients (including jams, nuts and even honey) to extend the sauce.

How do you jazz up a simple salad dressing?


  1. Fruit…love adding raspberries and honey and switching up the kinds of oil we use…sesame and avocado are delicious….

  2. I throw my vinegar and spices in a jar an felt it sit for a bit – usually salt, pepper, mustard, garlic, whatever herb is fresh and appealing. I add a bit of citrus at that point too, and sometimes horse radish and/or Worcester sauce, sometimes Parmesan. It changes every time. I was taught that you need to have all your ingredients in before the oil to emulsify well. For optimal emulsifying I start with a TBSP of oil and put the lid of the jar on and shake it for a while. I keep up that process adding more oil each time till the dressing is to my liking. A family friend taught me to shake my dressing when I was a kid, I don’t think I could make dressing any other way!

  3. I use equal parts of olive oil and preserved lemon paste. Mix well and add whey a teaspoon at a time. Keep whisking until it is silky and smooth. The whey cuts the salt and acts as the emulsifier. Great with chopped spinach, apples, and previously soaked/dried pecans.

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