Even though we’re entering a season when we are prone to eating heavier foods, there is always room for a salad. That little bit of green on the plate looks very inviting many times. To enjoy a good salad you need to have a good salad dressing, and Chef Jerry Pellegrino believes, this is where it becomes handy to know how to make a good vinaigrette.
A vinaigrette is one of the most basic recipes and is something every home cook should know how to make. There are three basic ingredients: oil, vinegar and an emulsifier. In addition there can be sweeteners, spices or other flavor ingredients. As far as equipment goes, you only need a bowl and a whisk.
Ideally, a vinaigrette should be creamy and tangy but not overly sour or acidic. It should stay blended and not break apart like a bad sauce. Here are some of Jerry’s tips on how to perfect the task of making a great vinaigrette.
Use the right ratio
While the classic French ratio is three parts oil to one part acid, you can adjust the proportion to suit your taste.
- 3:1 oil-to-vinegar: Produces a creamy, classic, and well-balanced dressing.
- 2:1 oil-to-vinegar: Results in a tarter, lighter vinaigrette that is less heavy.
- 1:1 oil-to-vinegar: Ideal if you prefer a very tangy, piquant flavor.
Build a strong emulsion
Since oil and vinegar naturally separate, you need a vigorous mixing method and an emulsifier to bind them together into a creamy mixture.
- Emulsifiers: Dijon mustard is a classic choice, but you can also use honey, maple syrup, mayonnaise, or mashed garlic.
Mixing methods:
- Whisking: Slowly drizzle the oil into the acid while whisking vigorously in a glass or stainless steel bowl.
- Blender or Food Processor: For the fastest and creamiest emulsion, use a blender. Slowly stream in the oil while blending.
Choose your oil wisely
The oil forms the base of your vinaigrette, and its flavor will come through in the final dressing.
- Extra-virgin olive oil: A high-quality EVOO adds a peppery or fruity flavor. It works well with robust greens like arugula.
- Neutral-flavored oils: Grapeseed, avocado, or canola oil are ideal for letting other ingredients shine. Use these when you want the flavor of your herbs, spices, or vinegar to be the star.
- Walnut or sesame oil: These more flavorful oils are best used in smaller quantities or mixed with a neutral oil to avoid overwhelming the dressing.
Balance with other ingredients
- Sweetener: A little honey, maple syrup, or agave can balance the acidity of the vinegar.
- Aromatics: Minced shallots or garlic add a pungent, flavorful bite. For a more mellow flavor, mince them very finely or use roasted garlic paste.
- Herbs: Fresh herbs like basil, dill, or parsley are best added right before serving to keep their flavor bright. Dried herbs can be added earlier to meld with the other ingredients.
- Spice: A pinch of red pepper flakes or a dash of hot sauce can add a touch of heat.
Refine your technique
- Room temperature ingredients: For the easiest emulsification, make sure all your ingredients are at room temperature.
- Taste and adjust: Always taste your dressing before serving and adjust the seasoning. For the most accurate flavor, dip a lettuce leaf into the dressing and taste it.
- Dress lightly: To avoid a soggy salad, add the vinaigrette just before serving and use a light hand. You can always add more if needed.
- Rest for flavor: If your vinaigrette contains aromatics like garlic or shallots, let it sit for 30 minutes to an hour to allow the flavors to meld. If you are not serving immediately, give it a good shake before use.
Balsamic Vinaigrette
Ingredients
¼ cup balsamic vinegar
1 cup blended oil
1 tablespoon Dijon mustard
Salt, pepper and sugar to taste
Add the balsamic vinegar and the Dijon mustard to the bowl of a food processor fitted with chopping blade. Season with salt, pepper and sugar and pulse a few times to combine. Turn on the processor and slowly add the oil in a steady stream through the lid. When all the oil has been added turn off the machine. Transfer the vinaigrette to a bowl and chill the vinaigrette
Tarragon Vinaigrette
Ingredients
½ cup extra-virgin olive oil
1 cup loosely packed fresh tarragon leaves
3 tablespoons red wine vinegar or sherry vinegar
1 teaspoon water
1 small shallot, peeled and sliced
1 teaspoon Dijon mustard
1/2 teaspoon of sea or kosher salt
1/4 teaspoon honey (optional)
Put all the ingredients except the oil in a small food processor and process until chopped and well combined. With the food processor running, slowly drizzle in the olive oil.
