Please read the concept behind Notes From The Kitchen HERE

 

 

Ok, don’t think of this as a ho-hum notes from the kitchen. Vinaigrette, especially a good creative vinaigrette, can totally make a become something better, and can really make food pop. For most meals the thing that sets great food apart from just good food is the little thing. By little things I mean things that you don’t notice or think of at first. All you really need for vinaigrette is vinegar and oil (and salt and pepper). But there are hundreds of different vinegars and hundreds of different oils out there. And if you add a different flavor component it can change completely.

 

The different ways you can use a vinaigrette is amazing. You can use it as a sauce for fish or even steak (the famous South American chimichurri is really just a vinaigrette). You can also cook with it as a braising liquid or a marinade. Vinaigrette is one of the most useful and diverse ingredients you can use.

Basic technique:

 

Put one part vinegar with flavor component in a bowl. Stir vigorously while slowly adding in a constant stream one and a half parts oil. Continue whisking until the oil is pretty much incorporated. The only challenging part about this technique is the whisking of the oil into the vinegar mixture. It isn’t a fast stir. You really have to whip the mixture while you pour. Think like beating an egg only faster. If you can’t whisk fast enough use a blender.

 

Two great vinaigrettes:

 

Basic Balsamic Vinaigrette:

 

Ok same basic technique but we are adding Dijon mustard, chopped shallot and using balsamic vinegar. Put a tablespoon of mustard a cup of balsamic and a tablespoon of finely chopped shallot with some salt and pepper in a bowl. Whisk in a little over a cup of first press olive oil. Done.

 

Note: I like more vinegar in my dressing and less oil so most recipes will call for more oil.

 

Limon Rosemary Vinaigrette:

 

The flavor component in this one is lemon zest, lemon juice and rosemary. Take a whole lemon and zest the outside into a bowl. Then cut the lemon in two and squeeze the juice into the bowl making sure not to get any seeds in there. Then about as much white wine vinegar as lemon juice (the lemon juice actually takes the place of some of the vinegar so you need less here). Put in half a tablespoon of chopped rosemary. Add salt and pepper. Now whisk in olive oil or grape seed oil until it tastes and looks right and you are done.

 

You need to experiment in the amounts of flavor components to get it how you like it but that is it.

 

 

Sd

 

 

 

excellent winter meal.

-- Robert