• The Kitchn: Essential Recipe: Balsamic Vinaigrette
• University of Nebraska Lincoln: Making an Olive Oil Salad Dressing
• Daily Camera: How to Make Vinaigrette Video

• A basic vinaigrette features olive oil and balsamic vinegar, but you may substitute any oil for the olive oil. You can also try alternative fats, such as browned butter or rendered bacon fat, for example. Instead of balsamic vinegar, you may choose any fruit or wine vinegar, lemon or orange juices, or pureed fruit.
• Adding an emulsifier -- such as mustard or egg whites -- to your oil and vinegar helps keep it from separating.
• For a creamy vinaigrette, add pureed avocado instead of oil. The creamy texture also works as an emulsifier to keep the oil and vinegar combined.
• Experiment with seasonings, such as mustard, garlic and shallots. Always add spices and additions to your vinegar and whisk together before adding the oil.

• If you are short on time, combine all of the ingredients in a jar with a lid and simply shake to combine. While this will work in a pinch, it will not combine the ingredients as well as the whisking method.

Deborah Lundin is a professional writer with more than 20 years of experience in the medical field and as a small business owner. She studied medical science and sociology at Northern Illinois University. Her passions and interests include fitness, health, healthy eating, children and pets.

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