You can measure my culinary growth over the years through the evolution of my salad dressings. In my early 20’s when I was single, I had Kraft salad dressing in my fridge…next to my bagged salad, Diet Coke and Grey Goose. In my late 20’s, I started buying the fancier salad dressings, you know, the ones in the refrigerated produce section that came in glass containers instead of plastic squeeze bottles. Now that I’m in my 30’s and I consider myself a decent home cook, I make my own salad dressings.
The components of a vinaigrette are generally the same. There’s the oil component and the vinegar component, and you can just stop there if you want to. However, you can build more layers into your salad dressing by adding a sweetener component and a flavour component. Common sweetener components are honey, white sugar, or brown sugar. Common flavour components that I often see are dijon mustard, soy sauce, or spices (like Italian spice, oregano, etc).
One of my current favourite vinaigrettes is this sesame soy vinaigrette. Even when supper is just a hastily thrown together affair of salmon, rice, and greens that came out of a bag, this sesame soy vinaigrette definitely escalates the quality of the meal!
What are some of your favourite homemade salad dressings?
Sesame Soy VinaigrettePrint Recipe
- 1/2 tsp white sugar
- 3 tsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
In a bowl whisk together everything, except the vegetable oil.
Slowly add the vegetable oil and whisk until vinaigrette is emulsified.