Vinaigrette Sauce
Vinaigrette is a cold emulsified sauce made of red wine vinegar (or sometimes citrus juice), salt, pepper and vegetable oil, often flavored with herbs, spices, and other ingredients.
Servings: 1 cup
Calories: 363kcal
Ingredients
RECIPE
- 1 tablespoon red wine vinegar
- 0.13 teaspoon sea salt
- 0.06 teaspoon freshly ground pepper
- 3 tablespoons olive oil
Instructions
- In a non-reactive bowl, whisk in the ingredients in the listed order. Taste and rectify seasoning if necessary, reserve.
Video
Notes
Learn more:
- Vinaigrette is a cold emulsified sauce made of red wine vinegar (or sometimes citrus juice), salt, pepper and vegetable oil, often flavored with herbs, spices, and other ingredients.
- There are many ways to prepare Vinaigrette but a basic recipe is to slowly add 3 parts of oil at room temperature to 1 part of seasoned (salt and pepper) vinegar until it emulsifies into a smooth sauce. Herbs are sometimes added to enhance flavor.
- The addition of a small amount of mustard can help keep the oil and acid in an emulsion. In France, Vinaigrette is often prepared once a week in large quantities. Commercial preparations are often emulsified with lecithin or similar additives, while fresh preparations can be more weakly emulsified with mustard or left as mixtures that will separate.
- Vinaigrettes are used as sauces in many cuisines and as salad dressings. This is the most common use of the word. See also French dressing. Balsamic vinaigrette is a sauce made by adding olive oil and other seasonings, including chopped onion, to balsamic vinegar.
- Other popular Vinaigrettes in French cuisine include anchovies, lemons, truffles and raspberries as the main ingredients. In the Russian kitchen, Vinaigrette is not a sauce, but a salad with cooked, finely chopped vegetables (potatoes, carrots, beets) and sauerkraut (shredded and fermented cabbage) with oil and salt. It belongs to the traditional holiday recipes.
Cooking Tips for Vinaigrette Sauce
- Use Fresh Ingredients: Fresh herbs and high-quality olive oil can greatly enhance the flavor of your vinaigrette. Avoid using old or rancid oil.
- Balance the Acidity: Adjust the vinegar to oil ratio to suit your taste. A common starting point is 1 part vinegar to 3 parts oil. Experiment until you find your perfect balance!
- Add Flavor: Incorporate additional ingredients like minced garlic, shallots, Dijon mustard, or honey for added depth and flavor.
- Whisk Thoroughly: Ensure a good emulsion by whisking the vinaigrette vigorously. You can also use a jar with a tight lid; shake it up for a quick mix.
- Season Generously: Taste your vinaigrette and adjust the seasoning with salt and pepper. Don’t forget to season lightly before serving; the flavors will develop over time.
- Storage: Store any leftover vinaigrette in a sealed container in the refrigerator. Shake well before using as the ingredients may separate.
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