Making Vinaigrette
By: Andrea Blair
Vinaigrettes are combinations of oil and vinegar used as salad dressings, marinades for meats, vegetables, and as sauces. In it’s purest form a vinaigrette is a simple formula of one part vinegar to three parts oil. This formula alone is versatile and can be developed into many combinations based purely on the different vinegars and oils you choose.
To add another layer of flavor, and a whole slew of other combination possibilities and create a more stable “store-bought looking vinaigrette we can add an emulsifier. This sounds complex, but in order to combine oil and any acid (vinegar or citrus juice) we need a substance to bridge the gaps and hold those opposites together. A classic emulsifier is egg yolk. The protein, lecithin, found in egg yolks acts as a glue to hold the oil and vinegar together, and creates a rich satin texture. Another classic emulsifier is mustard. For the sake of our formula we will use mustard as our primary emulsifier. The different mustards we use together with the variety of oils or vinegars we choose will alter the flavor and texture of our ending vinaigrette.
We can also add in other flavors and sweeteners to create literally thousands of vinaigrettes. Once you understand the formula, you’ll be able to tailor your vinaigrette to your family’s taste. You’ll also save money by bypassing the dressing aisle at the grocery store, not to mention avoiding the extra high fructose corn syrup and preservatives in those dressings all together.
The formula:
1 part mustard*
2 parts acid
3 parts oil
*You can substitute a fresh egg yolk for the mustard.
Balsamic Vinaigrette
1 t Deli Mustard
2 t Balsamic Vinegar
2 Tbsp C Olive Oil
Salt and Pepper to taste
Asian Vinaigrette
1 t Spicy Asian Mustard
2 t Seasoned Rice Wine Vinegar
2 Tbsp Sesame Oil
Salt and Pepper to taste
Red Wine Vinaigrette
1 t Ground Dry Mustard
2 t Red Wine Vinegar
2 Tbsp Walnut Oil
Salt and Pepper to taste
Lemon-Thyme Vinaigrette
1 t Stone Ground Mustard
2 t Lemon Juice
2 Tbsp Thyme Oil
Salt and Pepper to taste
Preparation for All:
Combine the mustard and oil in a medium size bowl or 2 C glass liquid measuring cup. Slowly add the oil while whisking vigorously.
Note: To make a large amount of a vinaigrette for a party, or to marinate meat or vegetables, combine the ingredients in the same order in a food processor. A vinaigrette should be kept in an airtight container in the refrigerator and will last for 3-5 days. The dressing may separate, but can be easily combined by shaking up the container.
Try different combinations of oils, vinegars, acids and mustards to enhance any pasta salad or marinade. Here are a few pasta salad recipes that will compliment any summer meal… Click on the recipe names to view printable recipe.
