Making a Proper Vinaigrette
You do not need a recipe for a salad dressing once you understand how to marry oil and vinegar. Mastering this ratio allows you to adjust the sharpness or richness based on the greens or vegetables you are serving.
Balance is everything.
The oil carries the flavor, but the acid provides the structure. Always taste your vinaigrette by dipping a leaf of your greens into it, rather than tasting it off a spoon, to see how it performs on the plate.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspacid (red wine vinegar, lemon juice, or apple cider vinegar)
- 3 tbspextra virgin olive oil or neutral grapeseed oil
- 1/4 tspfine sea salt
- pinchfreshly cracked black pepper
The Slow Drizzle
If you pour the oil in too fast, the dressing will break and leave you with a greasy puddle. Add the oil drop by drop initially, whisking vigorously until the mixture looks creamy and uniform, then increase to a thin stream.
The method.
Dissolve the salt
Put the salt and your chosen acid into the bottom of the bowl. Whisk for thirty seconds until you no longer hear the grains scratching against the bowl.
Incorporate the oil
Begin whisking the acid rapidly. Drizzle the oil in as slowly as possible. As the mixture thickens and turns opaque, you can pour the remainder of the oil in a steady, thin stream.
Season and emulsify
Add the pepper and whisk one final time. If you are adding herbs or aromatics, fold them in at the very end with a spoon.
Other turns to take.
Dijon Mustard Base
Add one teaspoon of Dijon mustard to the acid before adding the oil; the mustard acts as a natural stabilizer, making the emulsion easier to hold.
Shallot Vinaigrette
Finely mince a tablespoon of shallot and let it macerate in the acid for ten minutes before whisking in the oil to soften its bite.
When it doesn't go to plan.
A broken vinaigrette can be saved by adding a teaspoon of warm water and whisking vigorously until it pulls back together.
Use a neutral oil like grapeseed if you are pairing the vinaigrette with delicate herbs to avoid masking their fragrance with the heavy flavor of olive oil.
Store at room temperature if using within a few hours; if you refrigerate it, the oil will solidify and you will need to re-whisk it before serving.
The ones that keep coming up.
Can I make this in a jar?
Yes. Place all ingredients in a jar, seal it tightly, and shake until the liquid appears milky and consistent.
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