|All tools necessary. Oil, vinegar, a whisk, a bowl and salt to taste|
Vinaigrette's were one thing I came to class thinking I had under my belt. After all, I grew up watching my Grandmother shake up oil and lemon juice and then toss over greens and avocado for nearly every family dinner (to this day still my favorite salad). And who hasn't seen them being whisked together in some cooking show or another. But seeing and doing are 2 completely different things... so with what I write below, I urge you to get out and do. You may have grown up watching vinaigrette being shaken, or cakes baked or briskets roasted... but it's called technique for a reason. It takes practice to perfect.
|Separating yolks from whites. The absolute definition of practice makes perfect|
Formula: The oil to vinegar ratio is typically 3 to 1. This isn't a set in stone ratio but your taste buds should clue you in if one or the other is lacking. Don't taste straight from a spoon (or your finger) but as I said above against a piece of lettuce or bread, as this will give you a better idea of how the vinaigrette will taste once in the salad.
Yield: 1 c.; 8 servings
3 Tbl. red wine vinegar or lemon juice
1 Tbl. Dijon mustard
12 Tbl. (3/4 c.) olive oil, vegetable oil or a combination
Salt and pepper to taste
1. In bowl, whisk acid with mustard until dissolved.
2. Slowly and in a thin stream, add the oil while whisking constantly until oil is incorporated. Taste against bland background (i.e. piece of bread, piece of lettuce) and season as necessary.
|Trying to pour in slow thin stream while snapping the picture|
Beat together 1 egg yolk and 4 Tbl cream. Slowly in a thin stream add mixture to the recipe of the classic vinaigrette. Season with 1-2 tsp of additional lemon juice
Creamy Shallot Vinaigrette
Beat together 1 egg yolk with 2 Tbl wine vinegar, 1 Tbl dijon mustard and 2 Tbl minced shallot. Slowly, in a thin stream add 3/4 c oil and whisk well to incorporate. Season with salt and pepper.
Honey Garlic Vinaigrette
Whisk to combine 3 Tbl honey, 1/3 c. apple cider vinegar and 2 minced garlic cloves. Ina this steady stream whisk in 1 c. oil until well incorporated. Season with salt and pepper
To mix it up several different ingredients can be used to help flavor the vinaigrette in different ways. Try out different oils and vinegars:
Oil: sesame, walnut, safflower, flaxseed, grape seed, avocado and of course high quality olive oil can have very different flavors band to brand
Vinegar: Balsamic, sherry, red wine, white wine, rice wine, apple cider, champagne vinegar, etc.