A French woman taught me to make vinaigrette in a wooden salad bowl before adding the lettuces and other ingredients for the salad.
In the salad bowl:
- pinch of good sea salt
- freshly ground pepper
- a pinch of sugar
- good dollop of Dijon mustard
- add a generous tablespoon of vinegar (such as balsamic, sherry, red wine, champagne)
- add 2 - 3 tablespoons of good olive oil and mix well until all ingredients are combined
Variations:
Apple cider vinegar and maple syrup instead of sugar
Use honey in place of sugar
Substitute orange juice in place of vinegar and eliminate sugar
Substitute lemon juice in place of vinegar
Try flavor nut oils ( peanut oil, rice vinegar, honey is a nice light combination)
For a more specific recipe, try this one from Barefoot Contessa Family Style
Creamy Mustard Vinaigrette
3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (may substitute 1 tablespoon mayonnaise for yolk)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 cup olive oil
In small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt, and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
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