How To Make A Basic Vinaigrette
I'm all about homemade vinaigrette. You do not need a recipe, just an understanding of how oil and vinegar work together. It works like this.
🥗The Basic Vinaigrette Recipe
Making a vinaigrette is a simple process involving three parts oil to one part vinegar or other acids
🥗Choosing the Oil
Your vinaigrette will taste best if you use a tasty oil. Besides our extra virgin olive oil, you can also use walnut oil, coconut oil, avocado oil, or any other oil in your cupboard.
🥗Choosing the Vinegar
For the vinegar, whatever you like. Balsamic, cider, red wine, white wine, and rice vinegar are good to start with, as are lime, lemon, or other citrus juices. Playing with our vinegar flavors can be fun! (Some of our favorite combinatio
🥗Seasoning Your Vinaigrette
If we're going to make a salad that's really appetizing, the vinaigrette needs help from other ingredients. Starting with simple salt and pepper is a good way to get your feet wet when making salad dressings at home. With just these two seasonings, you will be surprised at how well the vinaigrette comes together.
From there, you can add all sorts of ingredients to your vinaigrette. Mustard adds a nice tang. Fresh herbs give vinaigrettes a pop of flavor, and minced garlic or shallots intensify the flavor. Add some honey or agave to your salads if you like a bit of sweetness.
🥗Making Your Vinaigrette
Now that you've selected the ingredients for your vinaigrette, it's time to whisk everything together. Normally oil and vinegar separate into two separate layers, but when we're making salads we want them to bind together to coat the salad evenly and give us a uniform taste as we're eating.
The act of mixing oil and vinegar into an emulsion can be achieved in three ways: whisking it together in a bowl, shaking it together in a jar, or blending.
🥗Tasting and Adjusting Your Vinaigrette
Before you use your vinaigrette to dress your salad, be sure to give it a taste. This is your moment to change the ratio of vinegar and oil, add more salt and pepper, or make any other last-minute adjustments.
Vinaigrettes should be stored in a tight container so that they are easy to shake up again when needed. (I use a mason jar.)
From the blog "The Kitchn"
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