Its easy to make with basic ingredients likely to be found in most pantries Quick to make takes about 5 minutes or less Economical a lot cheaper than buying commercially produced dressings and you may find a lot less vinaigrette is needed to dress a salad Healthy no preservatives or ingredients you cant identify or pronounce in homemade vinaigrettes A good simple vinaigrette doesnt contain overpowering ingredients that mask the flavors of the salad ingredients themselves but rather lets them shine and the vinaigrette simply functions to moisten and enhance the flavor of the salad Its scalable once you know the basic ratio formula for a vinaigrette, you can make as little or as much as needed, when it is needed A base vinaigrette keeps well for several weeks in the refrigerator provided no fresh product (e.g., shallots, minced garlic, fresh herbs, citrus zest, etc.) is added to the vinaigrette Allows wide variety of flavor combinations simply by using different oils, vinegars, and seasonings Types of Oils used in Vinaigrettes There are all kinds of opinions on the best oil to use in vinaigrettes
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Dried lemon peel and lemon oil provide the more puckering notes, which are calmed immediately by the presence of basil extract
