16 Vinaigrettes
Basic Vinaigrette
Yield: 1 quart
Ingredients
1 cup Wine vinegar
1 tablespoon Salt
1 teaspoon White pepper
3 cups Salad oil, olive oil, or part salad oil and part olive oil
Steps
- Mix the vinegar, salt, and white pepper until the salt is dissolved.
- Using a wire whip, a mixing machine, or a blender, begin adding the oil a few drops at a time. Gradually increase the oil to a thin stream.
- Mix again before using. The best way to re-emulsify a separated vinaigrette is to put it in a blender and spin at high speed until it is recombined.
Variations
Mustard Vinaigrette
Add 1 to 2 ounces prepared mustard (French or Dijon type) to the basic recipe. Mix with the vinegar in step 1.
Herbed Vinaigrette
Add to the basic recipe or to the Mustard Vinaigrette variation ½ cup or 1 ounce chopped parsley, 1 teaspoon chopped fresh basil, 1 teaspoon chopped fresh marjoram or oregano, and 2 teaspoon chopped chives. If fresh herbs are not available, use half their volume of dried herbs.
Lemon Vinaigrette
In place of the wine vinegar in the basic recipe or the Mustard Vinaigrette variation, use 2½ fluid ounces wine vinegar and 5½ fluid ounces fresh lemon juice.
Balsamic Vinaigrette
Use balsamic vinegar in place of half to three-quarters of the wine vinegar in the basic recipe.
Italian Dressing
Use all or part olive oil. Acid to the basic recipe 1 ½ teaspoon minced garlic, 1 tablespoon dried oregano, and ¼ cup chopped parsley.
Piquante Dressing
Add to the basic recipe 2 teaspoons dry mustard, 2 tablespoons finely chopped onion, and 2 teaspoons paprika.
Chiffonade Dressing
Add to the basic recipe the following ingredients, all chopped fine:
2 hard-cooked eggs, 4 ounce cooked or canned reel beets (drained),
2 tablespoons chopped parsley, and 1 ounce onion or scallions.
Avocado Dressing
Add 1 pound pureed avocado to the basic recipe or to Herbed Vinaigrette. Beat until smooth. Increase salt to taste.
Blue Cheese or Roquefort Vinaigrette
Mix 4 ounce crumbled blue cheese or Roquefort cheese and 4 fluid ounces heavy cream in a mixer with a paddle attachment or by hand in a stainless-steel bowl. Gradually beat in 1 ½ pint Basic Vinaigrette.
