Recommend Salad Oil

[LaLaLoo]

I want to start making my own salad dressing but need some suggestions as to what kind of oil to use. I like olive but it solidifies when you refrigerate it. Are there any oils that don't solidify? Or are there any tricks to prevent it? What kind does everyone like for vinegarettes?

[bluezebra]

I use extra virgin olive oil and an acid of some sort (either vinegar or citrus usually) then other ingredients.

Mine solidifies but I take it out a few minutes prior to mixing the salad and it's fine to use once shaken up.

Then I just put it back into the fridge and off I go!

[phatch]

What oil I use depends on what sort of vinaigrette I'm making. Most commonly I use extra virgin olive oil and/or grapeseed oil. Though I might also use a nut oil.

Most oils do generally solidify under refrigeration. This isn't something you're going to get away from with a quality oil A well emulsified vinaigrette resists this better. Bring the vinaigrette to room temp by removing it from the fridge about 30 minutes before eating. You can then re-emulsify it as needed.

Or make smaller batches.

Phil

[deltadoc]

Vinagrettes are so easy to make that I make it right when I need it.

Never saw a need to make a bunch and put it in the fridge.

doc

[LaLaLoo]

I have a three month old baby. That's my need for the batch.

[cookie jim]

LaLaLoo; try adding a little water to the recipie then emalsify.
this works well with lighter oils...good cookin...cookie

[GourmetAmor]

advacado oil is really different also pumpkin seed oil. i really like those.

[Luc_H]

Hi Lalaloo,

another perspective on choosing an oil is its nutritional value:
omega-3 fatty acids lack in most diets so choosing canola oil is a good choice for the price.
Walnut and flaxseed oils are quite expensive but better in omega-3s.


Luc

[Joyfull]

I use a mixture of olive oil and canola as my DH does not like straight olive oil..
Also as Luc suggests, walnut oil, or truffle oil at times. (the truffle is very different!)
I've also, just purchased some grapeseed oil, so will be trying that one out soon too!

[Vinnie T]

Originally Posted by cookie jim

LaLaLoo; try adding a little water to the recipie then emalsify.
this works well with lighter oils...good cookin...cookie

Emulsify?

Can someone please explain how to emulsify oil based dressings so they are less likely to harden while refrigerating?

Thanks

[Luc_H]

Hi Vinnie T,

emulsified salad dressing become hard or granulated when they contain olive oil. Take out the olive oil and it should be better.


Luc H.

[Vinnie T]

Originally Posted by Luc_H

Hi Vinnie T,

emulsified salad dressing become hard or granulated when they contain olive oil. Take out the olive oil and it should be better.


Luc H.

Thanks for your prompt reply Luc

What would be a good substitute for the olive oil?

[Luc_H]

It depends on you....

Not many oils have the taste profile of Olive oil.

Many veggy oils can be used in dressings. It goes from expensive to cheap... from healthy to possibly perceived as less healthy.

For dressings, my suggestion is Canola. A basic oil, low taste, accommodates flavours very well, has a healthy blend of polyunsaturated fats (including omega-3s). Canola is a GMO product, if you can live with that.

I shy away from soya and corn (as a general rules- complicated to explain)
Peanut is not always an option because of allergy issues but a good oil nonetheless

Walnut oil (if you can afford) is an excellent oil (lot's of omega-3s)

Flax seed (again omega-3) but is unstable with rancidity and $$$ for cold press stuff.

Your choice! (and I know there are other choices.... let's wait for other suggestions)

Luc H.

[Vinnie T]

Originally Posted by Luc_H

It depends on you....

Not many oils have the taste profile of Olive oil.

Many veggy oils can be used in dressings. It goes from expensive to cheap... from healthy to possibly perceived as less healthy.

For dressings, my suggestion is Canola. A basic oil, low taste, accommodates flavours very well, has a healthy blend of polyunsaturated fats (including omega-3s). Canola is a GMO product, if you can live with that.

I shy away from soya and corn (as a general rules- complicated to explain)
Peanut is not always an option because of allergy issues but a good oil nonetheless

Walnut oil (if you can afford) is an excellent oil (lot's of omega-3s)

Flax seed (again omega-3) but is unstable with rancidity and $$$ for cold press stuff.

Your choice! (and I know there are other choices.... let's wait for other suggestions)

Luc H.

Thanks Luc

This is for a commericial operation so cost is a factor. Canola..Hmmm, I too am waiting for others to chime in.