Your Home-Made Vinaigrette Needs More Vinegar

Many of us use vinaigrettes in our kitchens regularly, as a great salad dressing or as an emulsion to marinate various meats and fishes. The standard mantra for making vinaigrettes from scratch has always been three parts oil and one part acid. But according to Ben Truesdell, executive chef of Dusek’s in Chicago, the inverse of this is actually true! Read on to know more about how to make the perfect vinaigrette.

The Inverse Vinaigrette

Truesdell learned the standard formula in culinary school, but for the past couple of years, he has been following a different recipe. According to the legendary chef, the way to make it is to flip the recipe, with three parts acid and one part oil, seasoned with sugar, salt, and some element of heat. The chef further elaborates that this new vinaigrette works well because the sweeteners lend a balance that salt alone can’t achieve with so much added acidity. Truesdell also likes to play around with the ingredients according to the seasons and his creative whims. He often changes up the sweetener, which can be sugar, maple syrup, or honey. He also plays around with the salt between fish sauces, mushroom powder, and Shiro dashi. Even the kinds of vinegar change, like apple cider in the spring or lemon juice and zest in the summer.

Ingredients (for 1 1/4th cup)

Extra-virgin olive oil, 1/4 cup
Honey, 1 tablespoon and 1 teaspoon
Kosher salt, 1/2 teaspoon
Black pepper, 1/2 teaspoon black pepper
1 large clove of garlic, minced
1/2 a small red onion or 1 shallot, minced
3/4 cup red wine vinegar
1 lemon zest


Start by adding the minced garlic and shallot/red onion to a small bowl. Put in the red wine vinegar first and whisk it to reduce the allium’s harshness. Add the lemon zest, olive oil, honey, salt, and pepper while you continue to constantly mix the ingredients in the bowl. Season with additional salt and pepper if your taste requires it. Voila! Your delicious vinaigrette is ready!