Recipes from An Epicurious Lifestyle's kitchen

Balsamic and Fig Vinaigrette

Balsamic and Fig Vinaigrette

The Vinaigrette Formula

If you remember nothing else about vinaigrettes, remember this: the magic ratio of oil to vinegar is 3 to 1. As long as you know that, you won’t need to consult a vinaigrette recipe ever again. Just remember three parts oil to one part vinegar and you’ll be all right. If you get them backwards and do three parts vinegar to one part oil, your puckered mouth will ensure you don’t make that mistake a second time.

So, is this 3:1 ratio set in stone? Yes! OK, actually, it’s not. Different vinegars have different strengths, so the ratio might need to be adjusted somewhat. You also might want a more tart dressing sometimes, and other times something a little milder. For the most part, though, the 3:1 ratio represents the vinaigrette sweet spot. Get it somewhere in the vicinity and you’re going to do just fine.

By the way, the best way to test the flavor of your vinaigrette is to dip a piece of lettuce in, shake off the excess and then take a bite. This will give you a better sense of how your salad will taste than by tasting the vinaigrette “straight.”

Balsamic and Fig Vinaigrette

Makes about 1 cup of Balsamic and Fig vinaigrette.


¾ cup extra virgin olive oil

2 Tbsp balsamic vinegar

1 Tbsp Fig and Ginger Marmalade

1 Tbsp Dijon mustard

1 tsp sugar

Kosher salt and freshly ground black pepper), to taste


Combine all ingredients in a bowl except the olive oil.

Slowly whisk in the oil until fully combined.

Season to taste with salt and pepper.

Let stand at room temperature for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.

~Happy Cooking!

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