Best 3 Foolproof Vinaigrette Recipes
In the world of dressings, vinaigrettes stand out with their vibrant flavors and versatility. Made with a simple combination of oil, vinegar, and seasonings, these emulsions bring life to salads, grilled vegetables, and even meat. With endless variations, vinaigrettes cater to diverse tastes and preferences. From classic French vinaigrettes to modern twists infused with herbs, citrus, or even fruits, there's a vinaigrette for every palate. With our foolproof guide, you'll master the art of crafting perfect vinaigrettes that elevate any dish to new heights. Discover the secrets of achieving the right balance of flavors, learn how to emulsify the dressing effortlessly, and explore a range of delectable recipes, including a classic red wine vinaigrette, a refreshing citrus vinaigrette, a creamy avocado vinaigrette, and a tangy Asian vinaigrette. Get ready to transform your culinary creations with the magic of homemade vinaigrettes.
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FOOLPROOF VINAIGRETTE RECIPE - (4.3/5)
Provided by Venzie
Number Of Ingredients 7
Steps:
- Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens 1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. 2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Technique Emulsification Magic A thoroughly emulsified vinaigrette is the key to the best flavor. Many vinaigrettes contain an agent that helps oil and vinegar combine into a unified sauce (and stay that way). We tested three emulsifiers-mustard, egg yolk, and mayonnaise-to find out which would hold the dressing together longest. THE EXPERIMENT Using separate stand mixers fitted with whisk attachments, we created three vinaigrettes: We added ¼ cup of vinegar to the bowl of each mixer, then added 1 tablespoon of mustard to one mixer, cracked an egg yolk into the second, and used 1 tablespoon of mayo in the third. Then we drizzled ¾ cup of oil into each mixer over the course of 30 seconds, with the mixers running at medium-high speed. Finally, we placed all blended samples on the counter and tracked their progress at 15-minute intervals. As a control, we also made one vinaigrette in a stand mixer with no emulsifier. RESULTS The egg yolk vinaigrette was still stable after more than three hours, making it the runaway winner for stability. The vinaigrette with mayonnaise showed signs of separation after 1½ hours, while the one with mustard started to break apart after only 30 minutes. The control began separating immediately and was almost completely separated after the first 15-minute interval. EXPLANATION Egg yolks contain a high percentage of lecithin, one of a group of fatty compounds known as phospholipids that act as potent emulsifiers, keeping oil droplets suspended within vinegar. Mayonnaise is made in part from egg yolk and therefore contains phospholipids, but a much smaller amount, so dressing made with mayonnaise was stable for a shorter time. The emulsifying component in mustard is a complex polysaccharide that is less effective than the lecithin found in egg yolks and mayonnaise. BOTTOM LINE Despite its superior stability, tasters rejected the vinaigrette made with egg yolk as too eggy. We ended up using ½ teaspoon of mayonnaise to emulsify our dressing and adding ½ teaspoon of mustard for flavor. Vinaigrettes made with oil and vinegar alone completely separated after 15 minutes. Vinaigrettes made with our mayo-based emulsion held together for 1 1/2 hours.
PERFECT VINAIGRETTE
Provided by Food Network
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper.
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
Tips:
- Use a good quality olive oil. This will make a big difference in the taste of your vinaigrette.
- Use a variety of vinegars. You can use red wine vinegar, white wine vinegar, balsamic vinegar, or apple cider vinegar.
- Add some herbs or spices to your vinaigrette. This will give it a more complex flavor.
- Use a whisk to emulsify the vinaigrette. This means mixing it until it is smooth and creamy.
- Let the vinaigrette sit for a few minutes before using it. This will allow the flavors to meld together.
Conclusion:
A simple vinaigrette dressing can be transformed with a few extra touches such as herbs and spices, which can make this classic dressing a versatile and tasty complement to all kinds of recipes, from salads to grilled meats and roasted vegetables. It is also an elegant and versatile addition to any cheeseboard or charcuterie platter.
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