Vinaigrette variations
A vinaigrette is very simple to prepare. Just remember the proportion of oil to vinegar for classic vinaigrette is 3 to 1. Use of excellent sea salt, the best balsamic vinegar and oil you have available and some freshly ground black pepper.
Citrus Vinaigrette: Use freshly squeezed lime or lemon juice instead of balsamic vinegar. Other citrus juices can also work. Balance the acidity of the citrus to the amount of oil you use. This is an excellent complement to avocado salad or grilled fish.
Warm Cider Vinaigrette: Heat half a cup of cider vinegar, add in some salt, pepper and chopped shallots. Heat until the mixture is reduced to 1/3 cup. Then turn off the heat and add 2/3 cup of olive oil. Great for slightly bitter greens like dandelions mixed with warm goat cheese and bacon strips.
Sherry-Walnut Vinaigrette: Instead of red wine vinegar, use sherry vinegar and instead of olive oil, use walnut oil.
Champagne-Hazelnut Vinaigrette: Substitute red wine vinegar with Champagne vinegar. Add hazelnut oil. A perfect complement for a salad composed of toasted and crushed hazelnuts, sliced strawberries and baby spinach.
Jalapeno-Lime-Cilantro Vinaigrette: Substitute red wine vinegar with half and half of lime juice and white wine vinegar. You can use a blender or food processor to mix the vinegar, salt, pepper, lime juice, one half of a seeded jalapeno plus 2 tablespoons of fresh cilantro. While the motor is running, slowly pour in the olive oil.
Anchovy Vinaigrette: Place 2 or 3 fillets of anchovy into a blender or food processor. Add red wine vinegar and 2 teaspoons of Dijon mustard. Then slowly drizzle in the olive oil while the motor is running. Pour on romaine salad, steamed asparagus or poached leeks.
Parsley Vinaigrette (for Roasted Chicken or Meat): Roast or pan-sear chicken or meat. Then blend the hot pan juices (around 3 tablespoons) in a blender or food processor. Add in red wine vinegar, pepper, salt and 2 tablespoons of fresh parsley. While the motor is running, drizzle in the 2 tablespoons of olive oil.
Garlic Vinaigrette: Mash together salt and 1 large clove of garlic, using the flat side of a knife or a mortar and pestle. Add the mixture to balsamic vinegar and pepper. Whisk in the olive oil. You can also use 1 tablespoon of roasted garlic. This is a perfect complement to lamb chops or grilled steak.
Ginger Sesame Vinaigrette: Instead of red wine vinegar, use rice wine vinegar. Add 1 tablespoon of freshly minced ginger. Then whisk in 3 parts canola oil with 1 part toasted sesame oil.
vinaigrette variations
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