Will shortening work in cold vinaigrette?

No — solid shortening at room temp won't suspend in vinegar, even with mustard or honey emulsifiers. It seizes into clumps. Use liquid oil substitutes (cooking oil 7/8, avocado 0.75) for cold dressings, or warm-served dressings (German potato, hot bacon) with melted butter, lard, or margarine at 200°F.

Can I make hot bacon dressing with shortening?

Technically yes if shortening is melted before vinegar contact, but lard at 1:1 cup is the classical and superior choice — rendered-pork flavor anchors the dressing the way bacon fat does. Melt to 200°F, whisk into vinegar with sugar and onion, pour over greens or potatoes immediately.

Why does my warm dressing solidify on the bowl?

Solid-fat dressings (butter, lard, margarine) cool below their melt point in 60-90 seconds on a cool serving bowl. Warm the bowl in advance (rinse with hot water, dry) and serve dressing at 180-200°F so the salad heats partially. For cold-stable dressings use liquid oil substitutes.

shortening substitute
for dressing.

Dressing shortening is unusual — solid fat at room temp won't suspend in vinegar emulsions, so this use-case targets warm dressings (German potato salad, hot bacon vinaigrette) where the fat melts into hot vinegar at 140°F. Substitutes lean liquid for cold dressings (cooking oil 1:1, avocado 0.75:1) and animal-fat for warm-served (lard 1:1, butter 1:1 melted). Margarine works at 1:1 only when fully melted; solid margarine cubes won't whisk into vinaigrette.

top substitutes

Cooking And Salad Oil

3.3best for dressing

1 cup : 1 cup

Use 7/8 cup liquid oil per cup shortening; works in quick breads and cakes, not flaky pastry

3.3

adjustment for dressing

Use 7/8 cup neutral cooking oil per 1 cup shortening in dressings — liquid oil emulsifies into vinegar with mustard or honey at 1:3 oil-to-acid ratio. Skip for warm bacon or hot potato dressings calling for solid fat at start; for those use lard or butter. Cold dressings: oil at 70°F whisks clean.

Avocado Oil

3.3best for dressing

3/4 cup : 1 cup

Use 3/4 cup liquid oil; best for quick breads

3.3

adjustment for dressing

Use 0.75 cup avocado oil per 1 cup shortening in cold dressings — avocado oil's grassy-buttery profile blends with sherry vinegar, lemon, or apple cider. Refined for neutral, virgin for added flavor. Whisk into acid first with mustard or egg yolk; cold-emulsified dressings hold for 4-6 hours before separating in fridge.

Vegetable Oil

3.3

3/4 cup : 1 cup

Use 3/4 cup oil per 1 cup shortening; works in quick breads and cookies, not flaky pastries

3.3

adjustment for dressing

Use 0.75 cup vegetable oil per 1 cup shortening in cold dressings and vinaigrettes — vegetable oil blend (typically soy or canola) at 70°F whisks into vinegar with mustard or egg yolk for stable emulsion. Neutral flavor lets vinegar, herbs, and mix-ins lead. For warm dressings, butter or lard hold heat better than oil.

show 5 more substitutes

Butter

6.7

1 1/8 cup : 1 cup

Use equal amount butter; adds richer flavor and golden color to baked goods and pie crusts

6.7

Coconut Oil

6.7

1 cup : 1 cup

Same solid texture, works well in baking

6.7

Palm Oil

5.0

1 tbsp : 1 tbsp

Same semi-solid consistency

5.0

Margarine

3.3

1 cup : 1 cup

Softer texture; chill before cutting into pastry dough, works 1:1 in cookies and cakes

3.3

Ghee

3.3

1 cup : 1 cup

Adds nutty flavor, slightly softer pastry texture

3.3

shortening substitute
for dressing.

top substitutes

Cooking And Salad Oil

Avocado Oil

Vegetable Oil

Butter

Coconut Oil

Palm Oil

Margarine

Ghee

other things you can make with shortening

things people ask

shortening substitutefor dressing.

top substitutes

Cooking And Salad Oil

Avocado Oil

Vegetable Oil

Butter

Coconut Oil

Palm Oil

Margarine

Ghee

other things you can make with shortening

things people ask

shortening substitute
for dressing.