Dip Bread Appetizers

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Archive for the Category 'Vinaigrettes'

Simple Balsamic Vinaigrette

Saturday, January 11th, 2014

Easy Vinaigrette

Add character to your salad or meal by making some minor adjustments to a simple vinaigrette dressing which is made up of olive oil, vinegar, salt and pepper.

A vinaigrette is not just for salads. An entire course from entrée to dessert can include a light handed drizzle of vinaigrette. For example, when it is hot outside, a simple barbecued meal with tossed salad may be all that a vinaigrette is needed for.

Vinaigrette dressing is quite simple to prepare. Just remember the common ration of three to one. Three parts oil and one part citrus or vinegar. Anything that tastes a bit acidic. Use the best quality oil and vinegar, sea salt and freshly cracked black pepper. First blend the salt and pepper into the vinegar and then briskly stir in the oil. That is all there is to making the basic vinaigrette dressing.

To prepare a classic vinaigrette, red wine vinegar and olive oil is used to which mustard, or shallots or herbs or spices can be added. Instead of olive oil, use walnut or hazelnut oil. Even balsamic or white wine vinegar or sherry vinegar will give a classic vinaigrette its special taste and turn a simple vinaigrette into something exceptionally special.

By using a little Dijon mustard that is whisked into the vinegar and then adding the olive oil, the two ingredients emulsify that much easier. It is a bit of a heavier mixture but most definitely worthy trying.

Whether you prefer a more tart vinaigrette depends on your unique taste. You can increase the ratio from three to four parts vinegar to one part oil or even more if you so desire. Each person’s likes and/or dislikes are varied and especially is this so with the kind of dressing used.

By mixing more oil to the vinegar, a milder tasting vinaigrette is prepared to compliment a delicate salad bed or fresh herbs. With a higher proportion of balsamic vinegar, a sharper vinaigrette is prepared and can be poured on a grilled steak or on bitter greens where tartness calls for a more distinct flavor.

Experiment with flavors, play with texture and the temperature or just plain keep it simple. Match mild rice wine vinegar with a touch of toasted sesame oil in which olive oil has been added. Or combine walnut oil with a mellow sherry vinegar. Chop basil, dice shallots or mash roasted garlic. Body is given the vinaigrette, not just flavor. You could even whisk in grated ginger or stone ground mustard and wild honey. Do you see the possibilities that a creative mind could dream up?

If you intend to roast a chicken or sear hanger steak than simply mix some of the meat juices with heated vinegar. Already you have turned dull meat into something appealing to the palate.

Even though you are able to “dress up” a vinaigrette dressing by adding all kinds of different ingredients, sometimes it is best to just “dress down” and leave it to the basic ingredients. The food flavor is greatly enhanced with something as effortless as simple vinaigrette. 

[tag]vinaigrette dressing[/tag]


Vinegar Varieties for a Vinaigrette

Thursday, June 26th, 2008

The many different varieties of vinegar

One of the basic ingredients of vinaigrette is vinegar. There is an array of different kinds of vinegar which are distinguishable from each other by their individual taste. Listed below are the most widely used types of vinegar:

Italian Balsamic vinegar from Modena

Red and White wine vinegars

Sherry vinegar

Vinegar made from apple cider

It is a good idea to sample all of them to find out which ones you enjoy most and to have some readily available before you create your own vinaigrette.

Another equally essential ingredient in vinaigrette is oil. You may like to consider either olive oil or grape seed oil for their flavor and in preference to vegetable oil as a healthier option. However, whatever you choose, it is important to remember that a good vinaigrette can only be created from a good quality olive oil and the best type of oil is imported Italian olive oil such as Masserie.

[tag] vinaigrette vinegar[/tag]


Basic Vinaigrette

Monday, May 26th, 2008

Vinaigrette can be made in advance of when you will need it, then kept in the refrigerator and simple allowed to return to room temperature before serving. Be careful when adding shallots or garlic, however, as these ingredients strengthen with time.

3 to 6 Tablespoons of acid such as vinegar or lemon juice
¾ Cup of extra-virgin Olive Oil and pure Olive Oil mixture
Kosher Pepper and Salt

Optional Ingredients: 1 ½ to 2 Teaspoons of Dijon Mustard (especially for use with Champagne or white wine vinegar)
1 Teaspoon of Shallots, minced
½ to 1 Teaspoon of Garlic Cloves, minced or pressed; or Garlic Puree
Herbs, chopped


If you are using mustard, then whisk the vinegar together with the mustard first. Then drizzle in the olive oil as you continue whisking. Adjust to taste using salt and pepper, and whisk in any additional ingredients you desire.

Yield: 1 Cup

[tag] basic vinaigrette[/tag]

Vinaigrette salad dressing basics

Friday, March 14th, 2008

Vinaigrette dressing is an example of an emulsion. An emulsion is a solution formed when liquids that do not naturally mix easily are mixed. Because of this, emulsions return to their original state after some time. A vinaigrette dressing will form two layers on being left to stand for a while, with a layer of oil on top and vinegar below it.

A simple vinaigrette dressing for salads is easy to create. Simply blend the ingredients in a blender or mix them in a bowl and they become a vinaigrette dressing. It should be left in a container for a few hours after mixing so that the individual flavors of each of the ingredients have time to disperse throughout the dressing and mix together to give it a fuller taste. After being made, the dressing may be kept refrigerated for up to a week. To use it, simply shake the dressing vigorously to mix it again.

A simple guide to the amounts of vinegar and olive oil to add to your dressing is that for every measure of vinegar added, four such measures of oil should also be added. Of course, these amounts will vary according to individual taste. You may also vary the taste of your vinaigrette dressing by adding citrus juice or Dijon mustard to your list of ingredients. Citrus juice will give your vinaigrette dressing extra zest while Djion mustard allows the emulsion to stay mixed longer than usual.

Different types of herbs or other ingredients may also be added to your dressing to supplement its taste. Diced onions, pressed or grated garlic and ginger, and minced shallots help create a range of subtly different tastes. Fresh herbs should be added to the dressing prior to mixing the emulsion while other additional ingredients should  be added before the olive oil.

[tag] vinaigrette dressing, vinaigrette basics[/tag]


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