Cookbook:Vinaigrette

Cookbook | Ingredients | Recipes

| Salad Recipes 

Vinaigrette (from French vinaigre, vinegar) is an emulsion of acid and fat, usually with other flavorings. It is one of the most basic salad dressings.

Ingredients

• 1 clove of garlic, smashed
• 2 tablespoons vinegar
• 1 teaspoon mustard
• 6 tablespoons oil (vegetable, extra virgin olive, almond, hazelnut, etc.)
• salt and freshly ground pepper to taste
• herbs to taste

Procedure

1. Mix garlic, salt, mustard and vinegar until smooth.
2. Add oil and mix until smooth.
3. Add pepper and herbs to taste.
4. Let stand; the longer the herbs and mustard soak in the oil, the better-blended the flavor will be. You may need to quickly remix the vinaigrette just before dressing the salad if the oil and vinegar have separated while standing.

Notes, tips and variations

• The classical ratio of vinegar to oil is 1:3. Some recipes, however, suggest a ratio as low as 1:5.
• It is important to mix the mustard and vinegar first, then add the oil. This helps the emulsion hold better, resulting in a smooth vinaigrette that is slow to separate out. Adding the oil in a stream and mixing as it is added helps even more.
• Use a pleasantly flavored vinegar such as balsamic vinegar or red wine vinegar.
• Mustard powder may be used instead of regular mustard.
• Instead of the garlic, a similar amount of very finely diced shallot may be used.
• Toss the dressing with the salad just before serving. Greens that have been dressed wilt and become unappetizing within a few minutes.
• Different oils can be used for different flavors. Some suggest the use of vegetable oil, but this tends to add little in the way of flavor and most would find it unsuitable. Extra virgin olive oil is always a good choice, but nearly any plant oil can be used and experimentation is always good.