Vinaigrette is a funny thing. It's ridiculously simple, requiring just two ingredients, but the possible variations are limited only by the number of ingredients on the planet.
Everyone should know how to make a vinaigrette. It takes less than 2 minutes and will surely be the most versatile thing you will ever make. It's the only salad dressing I use, but can also be a sauce for chicken, fish, potatoes, nearly anything you consume. It's a great base for marinating meat and vegetables, and is perfect on grilled vegetables.
There is no one recipe, just a basic ratio (which is also up to you.) Normally it's about 3 parts olive oil to 1 part vinegar. Because I love vinegar in a way that you never will, I use equal parts oil and vinegar. Oil and vinegar is the beginning, the rest is up to your imagination.
It is as simple as pouring oil, vinegar, and whatever else you can dream up into a jar and shaking it up. There is the cumbersome process of emulsification, but I'm too lazy to even describe emulsification, much less do it (although, if you are going to use it on pasta salad, which you should, do some research and figure it out).
I always add a pinch of salt and a twist of pepper. I think the salt mellows the bite of the vinegar, but not sure why.
The first thing you should try is the classic french dressing. It's a basic vinaigrette (oil, vinegar, salt, pepper) with a bit of dijon or brown mustard. Delish. (If you want to get ambitious, add finely diced shallots. +5 Delish.)
We once used red wine vinegar, blended in some roasted red pepper, and a bit of heavy cream and used it on grilled salmon. One bite and I had a sudden (and quite disturbing) urge to take my clothes off and... well, I suppose no one wants me to finish that story, so I'll just quit. Suffice to say it was a spiritual experience.
Fresh herbs? For sure. Black olives (good ones, not from a can!), garlic, capers, mustard, lemon juice, and an anchovy fillets? Blend it all up for liquid heaven. I've actually considered dipping the butt of an unsmoked cigarette in some leftover vinaigrette in order to combine the two most delicious things I know of. Buy some ingredients, and then add oil and vinegar to make them better. It's just that easy.
A final thought about the actual process: this is the most foolproof thing you will ever make. Too much oil for your taste? Just add a bit more vinegar. Too much salt? More oil, more vinegar. Too much vinegar? Haha, trick question. There is no such thing as too much vinegar.
A word about the oil and vinegar. The extra virgin olive oil you buy at the grocery store likely does not contain much, if any, actual olive oil. The vinegar you buy from the store is nearly inedible. I'm lucky in that I have a store less than a block away that sells nothing but oil and vinegar and the whole world is jealous of me.
I promise you it's worth a Google and a drive to find a specialty store. Even if you don't love vinegar as much as I do (and you don't), spend a few minutes trying different olive oils and vinegars. Some olive oil can be extremely strong, and sherry vinegar might seem like a kick in the teeth on your first try. Figure out which ones suit your taste, then put them on everything you eat.
If you honestly love the people you cook for, few things in the world will show them the depth of your love like a good (or even average) vinaigrette.
Everyone should know how to make a vinaigrette. It takes less than 2 minutes and will surely be the most versatile thing you will ever make. It's the only salad dressing I use, but can also be a sauce for chicken, fish, potatoes, nearly anything you consume. It's a great base for marinating meat and vegetables, and is perfect on grilled vegetables.
There is no one recipe, just a basic ratio (which is also up to you.) Normally it's about 3 parts olive oil to 1 part vinegar. Because I love vinegar in a way that you never will, I use equal parts oil and vinegar. Oil and vinegar is the beginning, the rest is up to your imagination.
It is as simple as pouring oil, vinegar, and whatever else you can dream up into a jar and shaking it up. There is the cumbersome process of emulsification, but I'm too lazy to even describe emulsification, much less do it (although, if you are going to use it on pasta salad, which you should, do some research and figure it out).
I always add a pinch of salt and a twist of pepper. I think the salt mellows the bite of the vinegar, but not sure why.
The first thing you should try is the classic french dressing. It's a basic vinaigrette (oil, vinegar, salt, pepper) with a bit of dijon or brown mustard. Delish. (If you want to get ambitious, add finely diced shallots. +5 Delish.)
We once used red wine vinegar, blended in some roasted red pepper, and a bit of heavy cream and used it on grilled salmon. One bite and I had a sudden (and quite disturbing) urge to take my clothes off and... well, I suppose no one wants me to finish that story, so I'll just quit. Suffice to say it was a spiritual experience.
Fresh herbs? For sure. Black olives (good ones, not from a can!), garlic, capers, mustard, lemon juice, and an anchovy fillets? Blend it all up for liquid heaven. I've actually considered dipping the butt of an unsmoked cigarette in some leftover vinaigrette in order to combine the two most delicious things I know of. Buy some ingredients, and then add oil and vinegar to make them better. It's just that easy.
A final thought about the actual process: this is the most foolproof thing you will ever make. Too much oil for your taste? Just add a bit more vinegar. Too much salt? More oil, more vinegar. Too much vinegar? Haha, trick question. There is no such thing as too much vinegar.
A word about the oil and vinegar. The extra virgin olive oil you buy at the grocery store likely does not contain much, if any, actual olive oil. The vinegar you buy from the store is nearly inedible. I'm lucky in that I have a store less than a block away that sells nothing but oil and vinegar and the whole world is jealous of me.
I promise you it's worth a Google and a drive to find a specialty store. Even if you don't love vinegar as much as I do (and you don't), spend a few minutes trying different olive oils and vinegars. Some olive oil can be extremely strong, and sherry vinegar might seem like a kick in the teeth on your first try. Figure out which ones suit your taste, then put them on everything you eat.
If you honestly love the people you cook for, few things in the world will show them the depth of your love like a good (or even average) vinaigrette.
