A vinaigrette is a master recipe which can be modified in countless ways.   It is basically a ratio of 3 parts oil to 1 part vinegar.  I prefer extra virgin olive oil although you could use any oil you have on hand.  The more neutral the oil the more flavors you might want to add.   The key to making a good vinaigrette is to whisk the oil slowly into the vinegar thereby creating an emulsification or binding so these two incongruent partners hold  together and thicken.  

The most simple can be made by simply adding salt and pepper to the combined vinaigrette and drizzling over your salad greens.  The beauty of a vinaigrette is the many variations which can be created from this 3:1 ratio.   Instead of the vinegar, try an acid – - orange juice, lemon juice or lime juice.   Add some of the zest from the fruit.  Toss in a few fresh or dried herbs, a pinch of dry mustard, some cayenne for heat.   Jazz up your vinaigrette with a flavored olive oil – - porcini mushroom or garlic.  Use a pomegranate, pear or balsamic vinegar.  Go ahead.  Let your imagination run wild.   

And don’t just think salad.  Try drizzling a flavored vinaigrette over steamed vegetables or grilled vegetables, toss with some pasta or brush some over grilled fish.  

Home made vinaigrette is a great recipe to add to your bag of tricks.

One Response to “What Is It?: Vinaigrette”

1. megan says:

   November 14, 2009 at 10:10 am

   wow, great post! I love learning ratios like that. And I would love to be able to make my own vinaigrettes. Thanks