Oil and acid are the stars of the vinaigrette, but to make sure the flavours in your dressing really pop, you need a little sugar, sugar.
Photo by Claire Lower.
Making a good dressing is all about striking that perfect balance of flavours. Sugar not only adds sweetness, but balances out acidic bite and tempers saltiness. In terms of ratios, Epicurious recommends a pinch of sugar or 1/2 to one teaspoon liquid sweetener for every tablespoon of vinegar in your dressing. You are, of course, not limited to table sugar. Honey, agave, maple syrup and even jam are all perfectly acceptable sweetness sources — and you should click the link below for flavour pairing ideas — but I’m most excited about making fruity vinaigrettes out of all the random fruit preserves hanging out in my fridge. (Lookin’ at you lingonberry IKEA jam.)
Why You Should Always Add Sugar to Salad Dressing [Epicurious]