Vinaigrettes are usually thought of as oil and vinegar dressing. In actuality, vinaigrettes can be used as a sauce, especially for fish and poultry, on sandwiches, as a marinade, or even as a pasta sauce. Vinaigrettes are great poured over roasted vegetables such as potatoes, parsnips, and beets, while still warm so the flavors are absorbed. This makes an excellent salad, and is, in fact, how German potato salad is made.
Vinaigrettes are an emulsion of oil and a liquid, typically an acid. One or both elements may be seasoned to contrast or complement with one another or the item the dressing is intended for. The acid is usually vinegar, but can also be things like fruit juices, wine, or water mixed with the above to soften the flavors. The hardest thing about making vinaigrette is the proper emulsification of the two elements so they stay bound together. Just remember to add your oil slowly and whisk hard. Using a blender or a small electric “wand” type mixer is a definite help. You can also use a jar as long as you are careful to find one with a tight fitting lid and are careful to hold on tightly. If you like to make larger amounts of dressing (I tend to make enough for one meal at a time), SaladSuccess makes a handy shaker/squeeze bottle that is marked with the right ratios right on the bottle. Find them on line.
If you wish to make a thicker or creamier dressing, but don’t want to add too many calories or cholesterol, you can make the dressing without all the oil, and then whisk in mayonnaise at the end to thicken the dressing. You can also use whipped cream or some yogurt to thicken and add creaminess. Using rice vinegar and a little sugar, and then adding peanut butter takes you in an Asian direction. Use more peanut butter for a sauce consistency that makes a good dip for vegetables. Less peanut butter and you have a great dressing for things like nappa cabbage or quickly stir-fried mei quin choy.
Basic Recipe:
3:1 ratio of oil to vinegar.
Herbs for seasoning
Garlic or shallots if you like
Salt and Pepper
Additions-these are anything from honey or sugar, to mustard
Method:
In a large non-reactive bowl (steel or glass), season vinegar with herbs, salt, pepper, garlic, mustard, miso, whatever, and allow to macerate five minutes or more.
Pour the oil into the bowl in a slow steady stream, whisking all the while. This is emulsification at work. Put your work bowl in a towel that has been twisted into a ring or nest shape. This will hold the bowl steady while you whisk and pour. The dressing is done when you have the right flavor and consistency, and this will depend on your own taste. Ideally, the vinaigrette will be fairly thick, and the flavor will be balanced. It should not be very sharp, nor should the oil overwhelm the vinegar.
Chef’s Tips:
Use lemon, lime, orange, grapefruit juices for the acid. Mix juice and vinegar. If your vinegar is very strong you can cut it with water or herb tea. Using mustard, miso, or yogurt will add flavor and yield a thicker, creamier consistency.
A basic “bistro” style dressing:
2 tablespoons vinegar (red or white wine vinegar) 1 clove garlic, peeled 1 small shallot, peeled and finely minced 1 teaspoon fresh thyme, minced 1 teaspoon Dijon style mustard Salt and freshly ground black pepper 6 tablespoons light flavored oil
Method:
Rub a bowl vigorously with a clove of garlic.
Put in a finely diced shallot, a pinch of kosher salt and three or four grinds of pepper, a pinch of fresh thyme, one teaspoon of Dijon style mustard, and two tablespoons of red or white vinegar.
Allow to sit for five minutes and then whisk in the six tablespoons of oil. Don’t forget to slowly stream in the oil. Bear in mind that the mustard may make the use of all the oil unnecessary.
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