Vinaigrette is more or less a fancy word for salad dressing. It’s a blend of an acid, typically vinegar or fruit juice and maybe a few seasonings with some type of oil. If you have a blender or a food processor it will make your life a lot easier and if not you’re going to be whisking the shit outta this stuff for a minute if you don’t want it to separate.
Mise En Place
- A blender, food processor or a mixing bowl and whisk
- A measuring cup
- 1.5 cups of oil, typically olive oil but you can use vegetable, corn or canola oil or really whatever you have (not motor oil or sex lube, its gotta be safe for human consumption dumbass)
- A half cup of vinegar or juice. I know this is vague but this is where you learn to think for yourself and relax, I’ll give you some ideas in the notes below.
- Salt and Pepper are typical seasonings but you can add a little sugar or spice if you like,
- About a tablespoon of mustard. Dijon works and so does yellow. This acts as a binder and helps keep the vinaigrette from separating back into oil and Vinegar
Method of Preparation
- Mix the juice/vinegar with the mustard and then SLOWLY add your oil, even if you’re using a blender but even more so if you are doing this by hand.
- Taste and adjust with seasonings.
- So there’s a lot of ways you can play with. One of the easiest is a simple citrus variation using orange juice and sesame oil. Or you can go the Bacon Balsamic route and cook off some bacon and using the rendered fat as your oil and combine it with Balsamic Vinegar. This goes well with Spinach and Red onions and apples but it’s been done so many times that it’s kinda cliché.