vegetable oil substitute
for dressing.

Sub 1:1 extra-virgin in vinaigrettes where olive flavor is welcome — Italian, Greek, or Mediterranean. Polyphenols add bitter-grassy character and 75 cP viscosity weights the dressing on bitter greens (frisee, radicchio, escarole). Holds emulsion 60 minutes at 70 degrees; refined olive oil works for neutral preparations.

Use 1:1 refined peanut oil in Asian-leaning dressings — sesame-ginger, peanut-lime, miso vinaigrettes — where the nutty character compounds. For neutral or Mediterranean dressings the peanut note competes with herbs and acid; switch to canola. Holds emulsion 50 to 60 minutes at 70 degrees.

Sub 1:1 by tablespoon. Grapeseed's 55 cP viscosity gives a lighter mouthfeel than vegetable oil — preferred on delicate greens (mache, mizuna) where heavier oils mat the leaves. Holds emulsion 45 minutes at 70 degrees with mustard or yolk lecithin. Neutral flavor; tocopherols extend fridge-stored vinaigrette life.

Use 3/4 tablespoon melted ghee per tablespoon oil in warm dressings (warm bacon, warm vinaigrettes for spinach salads). Ghee solidifies below 95 degrees, so it must be served warm — reserve for hot-application dressings. The nutty milk-solid character compounds with bacon, mushroom, or tarragon vinaigrettes.

Use 1:1 with light/refined sesame oil in dressings — toasted sesame at 1:1 will dominate. Refined sesame's 70 cP viscosity gives a slightly thicker dressing that clings well to coleslaw or noodle salads. Holds emulsion 50 minutes at 70 degrees; the subtle nutty register compounds with soy, rice vinegar, and ginger.