Vinaigrette Tips
Posted
Thu, 04/08/04
The
Cooking Club of America (now defunct) has suggestions for making
the perfect vinaigrette, as conveyed in their April e-mail
newsletter:
The classic vinaigrette is three parts oil to one part vinegar,
seasoned with salt and black pepper, and perhaps some fresh
herbs and a pinch of mustard. Choose good-quality oil and a
wine, fruit or rice-based vinegar. Don't use plain white vinegar
for vinaigrette; its flavor is too harsh. If you're using
sweeter vinegar, such as balsamic or raspberry, the vinegar
proportion can be a little higher.
If using mustard, whisk it into the vinegar before adding the
oil. This helps keep everything in suspension, and mustard adds
a nice zip to the finished vinaigrette. Whisk the salt in before
adding the oil, also, because it dissolves better. Add black
pepper and any herbs.
Slowly drizzle the oil into the vinegar as you whisk the
mixture.
Before tossing the salad, check the seasonings by dipping a
lettuce leaf into the vinaigrette and tasting it. If the
vinaigrette isn't flavorful enough, add more seasonings; if it's
too strong, add more oil.
All ingredients should be as dry as possible before being tossed
with the vinaigrette. If not, any clinging droplets of water
will prevent the vinaigrette from sticking to the salad, causing
the vinaigrette to pool at the bottom of the bowl.
Once you've mastered the basic vinaigrette, the fun begins.
Experiment with the myriad flavored vinegars and oils on the
market to invent your own combinations. Certain herbs complement
greens and vegetables particularly well. Start by adding dill,
tarragon and/or chives to create classic vinaigrette. From
there, branch out to basil, mint or other herbs, such as lovage,
which has a pronounced celery flavor. Blue cheese or hard
cheeses, such as Parmesan, Romano or Asiago, make excellent
additions.
I let my
membership with the Cooking Club of America expire this year.
There wasn't much to it except for "special offers" on outrageously
priced cookbooks and trinkets here and there (blank recipe cards,
fridge magnets).
However,
their e-mail newsletter continues to have useful information.
Tags: Dips, Dressings & Sauces;
Tips & Trivia
Send
Comment >
