Vinaigrettes
At its
simplest, a vinaigrette salad dressing contains an acid—either vinegar or
citrus juice—salt, and oil. Vinaigrettes need to be stored in an airtight container in the refrigerator. A glass jar with a lid is perfect.
When you
know your ratio of acid to oil, you don't need a recipe. The traditional
formula is 1 part acid to 3 parts oil, but this varies depending on the acid
used and your personal taste. Many people prefer a 1 to 2 ratio of acid to oil.
Freshly
squeezed lemon juice is often used in place of vinegar, but it's slightly more
acidic than some vinegars, so it may require a bit more oil. Many vinaigrettes include a combination of
vinegar and lemon juice.
Salt is
important for flavor.
Emulsifiers:
Oil and
vinegar or lemon juice naturally want to be separate, but they are perfect when
they're emulsified in a salad dressing. There are two common emulsifiers:
Mustard: A
prepared mustard, such as Dijon, mixed with the acid will help a vinaigrette
emulsify when the oil is slowly incorporated. Use a minimum of 1 teaspoon
mustard for each tablespoon of vinegar or lemon juice; the more mustard used,
the better the emulsion will be, but be aware that the dressing will also be
thicker.
Garlic: Mashed
roasted garlic or fresh garlic paste (made by mashing garlic with salt in a
mortar and pestle or by mincing and mashing the combination with a heavy knife)
can help bring a dressing together. Garlic's flavor is best when fresh, and its
pungency tends to increase a bit over time, so if you plan to keep leftovers,
go easy on the fresh garlic.
Additional
emulsifiers include purchased anchovy paste (in Caesar dressing), honey, and
molasses.
Sweeteners such as sugar, honey, or maple syrup are optional, but a little can help round out the sharpness of lemon juice or more acidic vinegars. A lightly sweetened dressings usually need less oil to achieve a balance of flavors.
For Variety
Sweeteners such as sugar, honey, or maple syrup are optional, but a little can help round out the sharpness of lemon juice or more acidic vinegars. A lightly sweetened dressings usually need less oil to achieve a balance of flavors.
For Variety
One of the
simplest ways to change the flavor of basic vinaigrette is
to use different oils or acids.
• Season
with spices such as freshly ground black pepper, smoked paprika, or toasted and
coarsely crushed cumin seed, fennel seed, celery seed or coriander seed.
•
Incorporate fresh flavors including chopped tomato, grated
onion, or finely grated fresh ginger—you can also use any juice squeezed from
these.
• Stir in
one or more chopped fresh herbs. Tarragon and thyme, mint and basil, cilantro and dill. and chives and parsley go well with any dressing.
• Bump up a
lemon-juice-based vinaigrette by adding fresh citrus zest.
•
Incorporate grated or crumbled cheese, such as Parmesan, feta, or blue cheese.
Use a whisk if you prefer a chunkier texture or a blender for a smooth one.
• Season
your dressing with kitchen condiments such as Worcestershire sauce, soy sauce, ketchup,
chili sauce or steak sauce.
Our favorite vinaigrette is Myrna’s recipe
for Italian Dressing.
Most salad
dressings are simple to make and the older and some of the newer cookbooks have
good recipes for them. The best thing is that you can make as much as you need
and not have a lot of leftover bottles in your refrigerator.
Italian
Dressing
1 cup Salad
Oil
1/4 cup good
vinegar
1 teaspoon
salt
1/2 teaspoon
pepper
1/2 teaspoon
celery salt
1/4 teaspoon
cayenne pepper
1/4 teaspoon
dry mustard (this is powder not yellow mustard out of the jar)
1 clove
garlic. minced
dash Tabasco
Combine
ingredients in a jar, cover and shake well.
This
dressing is good for marinating vegetables and to dress potato or pasta salads
before adding mayonnaise too. Much better than purchased dressings.
Make extra
dressing, it keeps well, and folks come back for more - it's my husband's
favorite. It works equally well on fruit
or vegetable salads.
Honey
Mustard Cider Dressing
1/2 Cup Olive or Salad Oil
1/3 Cup Honey (or Sugar)
1 Green Onion -- chopped
3
Tablespoons Cider Vinegar
2
Tablespoons Prepared Mustard
1/2 Teaspoon Celery Seeds
Dressing:
Process all ingredients in a blender or food processor until smooth. This
helps it emulsify and get nice and thick. Cover and chill 30
minutes. Yields: about 1 cup.
8 Servings
Cost for
salad dressing: $1.14 for 10 ounces
Why do these need to be keep refrigerated when they were invented, made and used long before refrigeration? Just asking.
ReplyDeleteOnce you add emulsifiers and other ingredients like onion or garlic, refrigeration is probably a good idea. We keep dressings in the refrigerator for a week or 10 days.
DeleteThe plainest oil and vinegar with a little salt doesn't need refrigeration; but it usually isn't made up ahead of time either, but combined at the table.
Hi, only me again... I'm looking at all your wonderful recipes. Question: As a diabetic can I leave the sugar out of the cooked dressings? Gosh, you've got some fantastic recipes in here. Thanks for a great website. Cheers Malou (from Australia). Your yeast raised chocolate cake was something else. Wonderful and moist and just the way I like it :)
ReplyDelete