Making Brightened Vinaigrettes
There is no reason to rely on bottled dressings when you can balance acidity and richness in seconds. Once you understand how to marry the sharpness of citrus or vinegar with the smooth body of oil, you can adapt the flavor profile to whatever is on your plate.
Balance is the only rule
Keep your oil at room temperature to ensure it emulsifies properly. If the vinaigrette tastes flat, add more salt first; often, the acid is fine, but the flavor is hidden.
- small mixing bowl
- balloon whisk
- measuring spoons
What goes in.
- 1 tbspfreshly squeezed lemon or lime juice
- 1 tspwhite wine vinegar or champagne vinegar
- 1/2 tspsea salt
- 1/4 tspcracked black pepper
- 6 tbspneutral oil, such as grapeseed or light olive oil
- 1 tspfresh zest of the citrus used
Slow and steady incorporation
Do not dump the oil in all at once. Add it drop by drop at first while whisking constantly; once the mixture looks cloudy and thickens, you can pour in a thin, steady stream.
The method.
Dissolve the base
Whisk the citrus juice, vinegar, salt, pepper, and zest in your bowl until the salt grains disappear completely.
Incorporate the oil
Whisk vigorously while slowly pouring the oil into the bowl. Stop when the liquid looks opaque and creamy.
Adjust
Dip a leaf of lettuce into the bowl and taste. If it feels too oily, add another squeeze of citrus. If the acid bites the back of your throat, add a half-teaspoon more oil.
Other turns to take.
Herbed Finish
Fold in a tablespoon of finely minced fresh chives or tarragon right before serving to add a grassy brightness.
Shallot Maceration
Mince one small shallot and let it sit in the vinegar/juice mixture for 10 minutes before adding the oil to soften its sharp edge.
When it doesn't go to plan.
Always dress your greens at the very last second; the acid will wilt delicate leaves if left to sit.
If your emulsion breaks, add a teaspoon of warm water and whisk quickly to bring it back together.
Use a light olive oil if you want the fruitiness of the olives, but avoid extra virgin if you want the bright citrus notes to shine through.
The ones that keep coming up.
Can I use bottled citrus juice?
Avoid it. Bottled juice contains preservatives that alter the flavor profile and fail to brighten the dressing as effectively as fresh juice.
How long will this stay fresh?
It keeps in the refrigerator for up to three days, but the fresh zest will lose its impact after 24 hours.
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