Vinaigrette
Instructions:
From here grow all other vinaigrettes. To vary the flavors,
use your instincts . My everyday dressing almost always
includes a bit of mustard, which helps emulsify the dressing
while adding tang. You can add a touch of honey or
sugar to balance the acid if you find it too strong.
1/2 cup extra virgin olive oil
3 tablespoons or more good wine vinegar
Salt and freshly ground black pepper
1 large shallot (about 1 ounce), cut into chunks
(optional)
MAKES: About 3/4 cup
TIME: 5 minutes
- Combine all the ingredients except the shallot in a blender and turn the machine on; a creamy emulsion will form within 30 seconds.
- Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you.
- Add the shallot and turn the machine on and off a few times until the shallot is minced within the dressing.
- Taste, adjust the seasoning, and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.)
- Simple Additions to Vinaigrette
- Any dried herb or spice: The specific quantities will vary, but start with as little as a pinch—1/8 teaspoon or so—and work your way up from there. Be careful not to blow away the vinaigrette; dried herbs and spices can be quite strong.
- Minced fresh garlic: Start with a small clove. For milder garlic flavor, let a crushed clove sit in the vinaigrette for a few minutes, then fish it out. Or wipe your salad bowl with a crushed clove of garlic and discard. Roasted Garlic makes a great addition and emulsifies like crazy; because it’s mild, you can use 5 cloves or more.
- Minced red onion, scallion, shallot, mild white onion, leek, etc.: Start with a tablespoon or so.
- Mustard, soy sauce, Worcestershire sauce, or nam pla (Thai fish sauce): as much as a tablespoon