Basic Vinaigrette

There are a thousand variations on a vinaigrette. You can vary the oil, vinegar, and seasonings to suit any taste. Some folks like their salad dressing with lots of vinegar tang while others prefer more oil for a delicate flavour. Dijon mustard is used sparingly to help emulsify the dressing so it will coat the salad fixings well. Citrus is often used in place of all or some of the vinegar. This is a basic proportion to keep in mind, but the sky is the limit.

  • ½ cup oil (classic salad oils: extra virgin olive oil, walnut, grapeseed)
  • ¼ cup vinegar (classic salad vinegars: red wine, champagne, sherry, raspberry, apple cider, balsamic)
  • 1 tsp dijon mustard
  • ¼ tsp each sea salt and freshly ground pepper

Whisk together. Keep in a glass container in the refrigerator for up to a month. 

Note: If you want to add fresh herbs, grind them with the salt and pepper in a mortar & pestle before adding to the other ingredients.

  • Other oils: avocado, camellna, toasted sesame, flavoured oils
  • Other acids: lemon, lime, grapefruit, or orange juice, flavoured vinegars
  • Other emulsifiers: any mustard, egg yolk, mayonnaise, honey, fruit syrup
  • Additions: fresh or dried herbs, spices, finely grated cheese, crushed garlic, seeds like sesame, fennel, coriander, or poppy
  • Classics: buttermilk, yogurt (if you add dairy, use the dressing within 2 - 3 days)

It's time to play with your food!


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