growing up, vinaigrette was a staple at my house. in fact, we never had store bought dressing. it seems like today homemade is on the outs with our busy schedules. but, homemade doesn’t have to take a lot of time. in fact making a simple homemade vinaigrette takes no time at all.
here’s some simple tips on how to make an amazing vinaigrette:
how to make vinaigrette?
whisk the ingredients together, shake them in a jar, or combine them in a blender. traditionally, the salt, pepper, and mustard are whisked into the vinegar first until they dissolve, then the oil is added slowly so the mixture emulsifies. i would highly recommend this order if you are whisking it by hand. if you’re using a blender, put all the ingredients in at the same time. or if you have a jar, just place all the ingredients in a jar and shake well.
with vinaigrette, it’s the ratio of oil to vinegar that’s important, not the specific amounts of each. Three or four parts oil to one part vinegar is the standard. if you like your vinaigrette tart, alter the ratio to two parts oil or equal parts oil and vinegar.
how to keep it?
vinaigrette keeps in the refrigerator for up to two weeks. the oil and vinegar will separate; just whisk, shake, or whir them to re-emulsify. If the oil has solidified, let the vinaigrette come to room temperature.
other ingredients?
varying the acid will change the taste. some possibilities are balsamic or sherry vinegar; red-wine, white-wine, or rice vinegar; and fresh lemon, lime, or orange juice. you can make vinaigrette with many oils, including olive, peanut, corn, walnut, and safflower. match the oil to the food — a light one, such as safflower, for delicate foods, and a stronger one, like walnut, for full-flavored dishes.
add an extra flavoring or two, such as herbs, scallions, garlic, cheese, horseradish, poppy or sesame seeds, or a bit of sugar or honey. if you’re using fresh herbs, add them just before using the dressing.
{article from everyday food january 2003}
so, now that you are an expert on vinaigrette’s, here are a few of my favorite vinaigrette recipes:
{my favorite vinaigrette}
adapted from this recipe
makes 1 cup [8 ounces]
1/4 cup white wine vinegar
1 tablespoon dijon mustard [i prefer maille brand]
1/2 tsp coarse salt [like sea salt]
1/4 tsp freshly ground black pepper
1 tsp sugar [i like to used powdered sugar because it blends well]
3/4 cup extra-virgin olive oil
1/2 tsp walnut oil [found locally at target]
in a small bowl whisk together first five ingredients well. slowly drizzle in oils as you whisk allowing the dressing to emulsify.
*optional add-ins depending on the salad you are serving: minced shallots, fresh herbs [chives, thyme, basil, parsley], garlic, bleu cheese.
enjoy!
other recipes to try:
