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Basic Vinaigrette Dressings

Friday, 20 January 2017 02:29  by Josh C.

basic dressings blog

The generic ratio of traditional vinaigrette is 3 parts oil (liquid fat) to 1 part vinegar (acid). The molecules of the oil and vinegar will never combine and therefore your vinaigrette will separate unless an emulsifier is used. There are 2 standard emulsifiers, honey and mustard. These allow the vinegar to be suspended in the oil and give the impression of a blended liquid. Then you can flavor the dressing with any variety of herbs or vegetables. This is just the outline. The details can be entered as you see fit.

Classic Balsamic Vinaigrette:

  • 2 Tbsp Balsamic Vinegar
  • ¼ Tsp Garlic
  • ¼ Tsp Dried Thyme
  • ¼ Tsp Dried Oregano
  • 1 Tsp Dijon Mustard or Honey
  • Pinch of Salt and Pepper
  • 6 Tbsp Olive Oil

Put all ingredients except oil in blender and mix well. While blender is running, drizzle oil in a fine stream into blender. Once all ingredients are in blender let run for an additional 15-30 seconds. Add salt and pepper to taste.

Classic Mayonnaise:

  • 1 Large egg yolk at room temperature
  • 1 ½ Tsp Fresh Lemon Juice
  • ½ Tsp Dijon Mustard
  • 1 Tsp White Wine Vinegar
  • ¼ Tsp White Pepper
  • ¾ Cup Blended Oil
  • Pinch of Salt

Put all ingredients except oil and salt, in blender and mix well. While blender is running, drizzle oil in a fine stream into blender. Once all ingredients are in blender let run for an additional 15-30 seconds. Add salt and pepper to taste.

These recipes are fairly precise and exact in that the ratio of oil to acid should not far off, but the flavors of these dressings are almost infinite. With the vinaigrette, by changing the herbs, vinegar, and emulsifier (mustard or honey) you can have a drastic change in the flavor of your finished product. Try adding citrus juice as part of your “acid” that will also give another variation.

By making your own dressings you can control what you are putting in your body, with minimal effort, and even customize it to your exact tastes and preferences.

Last modified on Friday, 20 January 2017 02:49

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