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?