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Does Anyone Have A Vinaigrette Recipe?

Edward

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I've never tried making it before but I think I could easy. I assume it's prolly Olive Oil and Balsamic vinegar as a base and a few spices?

I don't like store bought dressing too much anymore. I think I prolly have everything to make it...I love salad...

Anyone have a recipe for it?
 

JohnDB

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Vinaigrettes are usually a ratio of one part vinegar to three parts oil.

Now you can add spices and herbs to that... usually some garlic, shallots or onions.

Any vinegar will work... balsamic usually has milder, sweeter flavors than other vinegars and good balsamic vinegar can be as expensive as any wine...

But there are a variety of vinegars to choose from...from champagne to blackberry wine vinegar.

Then the oil...from Olive oil to soybean. (Sesame oil is usually too strong flavored) or a blend of flavored oils and unflavored.

Now if you are making the vinaigrette and after you get your ratio adjust the flavor with sugar, water, or more oil. The sugar can come from onions, garlic, tomatoes or honey or whatever. Just note that some fruit (lemons or grapefruit for examples) has sugar but also acids like vinegar.

The flavor combinations are absolutely endless...all a matter of taste.

When mixing I find using a blender, food processor, or hand held blender work best and your vinaigrette will stay together without separating so quickly.
And if you include some things that contain lecithin (mustard, pine nuts, and etc) the emulsion won't break.
 

Edward

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3 to 1? I went with 2 to 1 and it came out great! I didn't have any shallots so I had to mince some onion for it and my garlic was past it's prime so I didn't use any of that, lol. I did have dijon mustard and salt & pepper. I think I got lucky because it tastes great. I've had Vinaigrette out many times and it's not always good and I didn't know why, so I was kind of shootin in the dark to make this. It stays mixed well too!

It was

1/2 cup Olive Oil
1/4 cup Balsamic Vinegar
1 Tsp Dijon Mustard
Salt & Pepper
less than 1/4 cup Minced Onion

That was pretty easy except for getting that Mustard into the bottle, lol! No blender but I washed it down the funnel with a lil oil. Even though I misread the ratio it is still very good. Thank you Brother!
 

JohnDB

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That's great Edward !...
Good to hear.
And your ratio being off is just fine. 3-1 is a starting point. Being that you used balsamic (mild vinegar) and the sugar and the moisture from the onion made it work for you. (Offset the vinegar as if it was oil)

Most of the time cooking isn't even cooking. It isn't difficult and the results can be better than anything found out in the finest restaurants. (Especially if done to your tastes)

I think that if you continue to play with vinigrettes you will really come up with some great flavor combinations that will be signature to your kitchen. (Some even double as great marinades for some things)
 

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