Vinaigrette Recipe
Classic vinaigrette recipe
To create the best vinaigrette always ensure that you have the correct oil to vinegar ratio which is two parts oil to one part vinegar. This ratio can be adjusted slightly according to individual taste. For example, you may find that if you are using a balsamic vinegar the overall flavor of the vinaigrette may not be sharp enough, in which case the oil ratio may be reduced a little.
Your vinaigrette can be created by shaking all your ingredients in a glass receptacle with a lid. Oil, vinegar, salt, pepper and some freshly chopped herbs are all you need.
This type of vinaigrette is best used immediately. If you wish to create a vinaigrette that will remain stable for a little longer then it is suggested that you use an agent such as mustard to create an emulsion and prevent the oil and vinegar from separating too quickly. It is worth remembering that vinaigrette does not keep indefinitely and with that in mind it is preferable to make quantities that can be used within a short period of time.
You will need the following ingredients:
2 tbs of aged balsamic vinegar
2 tsps mustard of your choice – if unsure Dijon mustard would be an ideal
4 to 6 tbs of superior quality olive oil
Season with salt and pepper
Method:
The vinegar and mustard should be whisked together at a high speed. During this process the oil should be very gradually added. You will notice that the mixture will become opaque and will take on the appearance of thin cream or mayonnaise. This process can be completed by hand but if preparing at least three or portions of vinaigrette the use of a food processor is recommended. By using this method you will be able to keep the vinaigrette emulsified for up to three days. Be sure to keep any unused portion in the fridge.
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