About Vinaigrettes...Definition, Ratios and More
| 02/04/2009|
Quite simply a vinaigrette is a mixture of vinegar (sometimes citrus juices), oil, herbs and spices. There are many distinct ways to prepare a Vinaigrette, but there are commonly used or typical ratios to keep in mind. Please remember individual preferences and tastes do vary, so be sure to taste your Vinaigrette as you add ingredients.
Typical Ratios and Things to Consider...
3 to 1: Probably the most common ratio used to make a Vinaigrette is 3 parts Oil to 1 part Vinegar. This is very common when using non-balsamic vinegars or more pungent vinegars such as Red Wine, Champagne, or even White Vinegar. This helps dilute the strength or these stronger Vinegars. If you are using more concentrated Balsamic Vinegars, this is a common ratio as well.
2 to 1: If you like a stronger Vinegar presence, sweeter dressing (in the case of most fruity Balsamics), or prefer to use less Oil for health reasons, it is very common to use the 2 to 1 ratio.
Have fun experimenting and determining what you, your family and friends prefer.
The Mixing Approach...
One of the biggest challenges or issues people have in using Vinaigrettes is getting the Oil and the Vinegar to mix (emulsify) appropriately. If you follow the instructions below, you will have a well emulsified Vinaigrette every time!
Begin with slowly adding room temperature Oil (considering ratio to vinegar and amount you would like to make) into a small bowl. Be sure to use a glass, stainless steel or ceramic bowl. Aluminum bowls will create a metallic taste. With a small whisk or fork, slowly add the appropriate ratio of vinegar based on your taste preference. Through brisk whisking, the Oil and Vinegar will begin to emulsifies into a smooth sauce. Add your various herbs, seasonings to enhance the flavor. In addition, a small amount of mustard typically helps keep the Oil and Vinegar emulsified. Most often, your Vinaigrette will be good for up to two weeks (using dried spices, seasonings etc) in the refrigerator. For Vinaigrettes using fresh herbs or spices (fresh garlic, basil rosemary), we use for up to one week. Be sure to allow the Vinaigrette to get to room temperature (about 30 minutes) before use.
