“Creamy” Blueberry Vinaigrette

This dressing requires blueberry vinegar, which can be bought or is easy to make and has many uses. To make it yourself, just check the recipe on the site. Although this recipe says “creamy”, it’s not very. There is just enough to give it that texture, and whipping it keeps the dressing light. This dressing is good on salads, in a slaw, and could be used to top chicken or a pork chop.

METHOD:

In a non-reactive bowl, put the vinegar, shallot, thyme, salt and pepper together and allow to macerate 10 minutes. While the aforementioned is going on, put the heavy cream into a large non-reactive bowl and whip the cream until it is starting to thicken and just beginning to turn from cream to “whipped cream”. When running the whisk around the bottom of the bowl, there should be a trail that shows the bowl bottom. Set aside and keep cool.

After ten minutes, whisk in the oil, slowly drizzling it in a steady stream and whisking all the while. When all the oil is in, begin adding the whipping cream. Add the cream until the dressing is a creamy yet pourable consistency. Taste the dressing to see if you need to add anything, and to be sure the balance between the vinegar and oil/cream is right. Adjust as necessary, whisking in anything you add. Store in the refrigerator until ready to use. Keeps a day or three.

Chef’s Notes:

Although a little different in texture and flavor, this variant is easier to make and more stable. Definitely easier. Skip the cream, and use mayonnaise. Adding a tablespoon at a time until you get the texture you want. You could add mint to the dressing to great effect by adding some to the vinegar and allowing the flavors to marry an hour or so, and then straining the vinegar. You could also just do a fine chiffonade of 5-6 leaves and add them to the dressing at the end.

Yield: Around 1½ cups, enough for 4 salads at least

Source: Chef Andrew E Cohen