A vinaigrette is traditionally a mixture of 3 parts oil to 1 part vinegar whisked into an emulsion and used as a dressing for greens, vegetables, grains, pasta or as a marinade. In French cuisine a vinaigrette is considered a mother sauce. Salt and pepper are often added as are herbs, shallots, cheese. sugar or honey. Many times mustard, egg yolks or cream are added to make the vinaigrette heartier. You can customize your vinaigrette with many combinations of oils, vinegars and citrus juices to compliment whatever you are serving it with. You can also play with the proportions of oil and vinegar depending on your preferences. The beauty of making your own vinaigrette or Salad Dressing is that you know exactly what is going into it!
Bottled dressing are often expensive and full of salt, sugar and chemicals.
Some pairings. . .
Hearty lettuces like iceberg and romaine work well with balsamic vinegars, Red and white wine vinegars and cheese. think wedge salad with blue cheese or Caesar salad.
Bitter greens like arugula, cress, dandelion greens, Radicchio and kale pair well with fruity olive oils and vinegars. Lemon, pomegranate, raspberry or cranberry.
Late summer tomatoes taste delicious with a hearty olive oil and a white balsamic vinaigrette.
Learn more and taste delicious salad dressings with Chef Debbie Powell on July 1
The combinations are endless. . . here are a few to try.