Wednesday, 15 September 2010

Basic Dressings and Vinaigrettes

Basic Dressings and Vinaigrettes

Vinaigrette
50ml white wine vinegar
150ml olive oil
salt and pepper
  1. Put vinegar in a bowl and season with a pinch of salt and pepper, whisk.
  2. Continue whisking and slowly incorporate the olive oil.
French Vinaigrette
20g Dijon mustard
50ml white wine vinegar
150ml olive oil
salt and pepper
  1. Place the mustard, vinegar and pinch of salt and pepper in a bowl-whisk together.
  2. Slowly incorporate the olive oil whilst continuing to whisk.
This is the base for any dressing. I always follow the 1/3 acid to 2/3 olive oil ratio. Regardless of further inclusion of ingredients or quantity, the acid/oil ratio remains the same.

Some ideas to use instead of white wine vinegar
Other kinds of vinegars
Red wine vinegar
Sherry vinegar
Balsamic vinegar
Flavored vinegars (raspberry, passionfruit, fig, cherry - available in stores)
Acid fruit juices
Lemon juice
Lime juice (often used in oriental cooking)
Orange or tangerine juice (often used with duck dishes or Christmas cooking)

Balsamic glaze
20g Dijon mustard
15g honey
½ clove of garlic, finely grated
50ml balsamic vinegar
150ml olive oil
salt and pepper
  1. Place mustard, honey, garlic and seasoning in a bowl and whisk together.
  2. Add vinegar and mix well.
  3. Slowly incorporate the oil whils

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