Basic vinegette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Yield: about 1/2 cup
Servings: 4
Serving size: 2 tablespoons
• 1/4 cup oil
• 2 tablespoons vinegar
• 1 tablespoon chopped fresh herbs (or 1 teaspoon dried)
• 1 clove minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
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Directions: |
Directions:Your Vinaigrette in 2 Steps
Step 1: Make the oil and vinegar base and add your herbs.
Step 2: Whisk, whip or shake it up!
To make ahead: Refrigerate for up to 5 days. The oil will solidify, so bring to room temperature and whisk (or shake) before using.
It's up to you what oil you choose. Many oils will work well. We like to pick oils that offer a boost of flavor like a peppery extra-virgin olive oil or nutty walnut oil. Peanut oil may be too strong for some salads. And, of course, neutral oils like grapeseed, canola, or avocado oil will let the herbs and garlic, or whatever aromatics you use, shine (swap a small shallot for garlic, if you prefer). The point is to play and to figure what is pleasing to your palate.
As far as vinegar... Anything goes!
If you like a sweeter vinaigrette, try balsamic or a fruit-infused vinegar. For a savory flavor, red- or white-wine vinegar is great choice. A dressing made with sherry vinegar will compliment most any salad that incorporates stone fruits, especially peaches (try replacing the garlic with toasted ground or whole cumin seeds). Citrus juice can be a great substitution for vinegar. Lime, lemon, and grapefruit juices tend to be slightly more acidic than most vinegars, while orange juice is slightly less acidic (an avocado salad would love a grapefruit vinaigrette). Apple and pineapple juices are about as acidic orange juice, so again, feel free to play. |
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Personal
Notes: |
Personal
Notes: Adding fresh herbs gives the vinaigrette its, well, freshness and aromatic character. Any fresh herb, from floral basil to the mild flavor of parsley, will work well (try chives, chervil, tarragon, dill, thyme, whatever your herb garden (or closest market has on offer). Just keep in mind that if you're holding any part of the dressing for eating or serving later, fresh herbs will lose their vibrant green color. You can hold off adding them until right before serving, or use dried herbs. Dried herbs offer lots of flavor and won't change color, but because they are concentrated, you'll need to use less than you would if you were using fresh (1 teaspoon dried vs. 1 tablespoon fresh). Then simply add the minced garlic, salt and pepper and you're ready to combine.
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