One of the simplest sauces out there is a standard vinaigrette used to coat lettuce greens as a nice, light dressing. But don’t be fooled by its simplicity, a good vinaigrette is something that takes knowledge and time to master; but if you don’t want to wait, here’s the basic run down.
The standard ratio for a classical vinaigrette is:
- 3 Parts Oil to 1 Part Vinegar
Now this ratio can be varied from chef to chef, sometimes as low as 2:1 and as high as 5:1, but the classical jumping off point is the one listed above. But before I give you a couple of quick recipes to make a vinaigrette, lets review its two major components: Oil and Vinegar.
Vinegar
The word “vinaigrette” comes from the French word for vinegar, which will be the major flavor component upon which all your other secondary flavors build.
Vinegar is made when bacteria use oxygen to metabolize alcohol, and release acetic acid as a by product, which is what gives vinegar is distinct sour bite.
The molecular make-up of vinegar is partly responsible for its abilities to hold robust flavors and really add to a dish.
The vinegar molecule is basically able to exist in two forms: The intact molecule which consists of Oxygen and Hydrogen, and the broken molecule where there is a free floating Hydrogen Ion.
The broken version with the free floating ion, is what gives the main impression of acidity to the palate, but the unbroken molecule is more volatile, and gives the aromatic acidic impression to the nose. The cool part is, both versions of these molecules co-exist side by side.
What really makes this concept important is that at least half of vinegar’s molecules readily dissolve aromatic molecules muck like fat does. In this fashion, vinegar is extremely capable of dissolving both flavor and aroma molecules, allowing for extremely robust flavors to be dissolved into a liquid form.
Remember that most aroma molecules, which are responsible for our finer sense of taste, are usually only fat soluble. But since the broken acetic acid molecule acts like a fat molecule, it allows you to dissolve complex flavors into your vinaigrettes.
Oil
Many different types of oils and fats can be used for making a vinaigrette. When choosing the oil you will use, the one thing that you really need to keep in mind is the effect on your overall flavor structure.
If you want the vinegar you’re using to really shine through, use a neutral flavored oil such as cannola or safflower.
If you want to add a flavored oil, such as nut oil, truffle oil or sesame oil, be conscious of how its taste will affect the overall flavor structure of your vinaigrette.
For example, if you want to make a vinaigrette using Extra Virgin Olive Oil, you may wish to dilute it with a little bit of neutral cannola oil so the flavor doesn’t become overbearing.
Animal fats can also be substituted for part or all of your oil in a vinaigrette as well. Rendered bacon fat makes a great bacon vinaigrette, (especially with the addition of a little dijon mustard), and duck fat works great in the company of vinegar to dress a nice salad of bitter greens to serve with your duck confit.
Vinaigrette Recipes:
Let it be known that I’m a little hesitant to list any vinaigrette recipes here because I fear that it might stifle your creativity. In fact, anything that has an acidic base (grapefruit, blood orange, meyer lemon), and anything that is an oil base (truffle oil, duck fat, bacon fat), can be combined to make a great vinaigrette. So here is your jumping off point for a couple of boring yet classical recipes. All I ask is that you don’t get tunnel vision and fail to venture outside of the box.
Escoffier’s Classical Vinaigrette:
- 2 Cups/470 ml Oil
- 2/3 Cups/80 ml Red Wine Vinegar
- 2 Ounces/56 g Small Cappers
- 3 Tbsp/45 ml Finely Chopped Herbs (Shallots, parsley, chervil, tarragon, chives)
- Salt and Pepper to Taste
Combine all ingredients in a bowl and mix well. This vinaigrette was classically served with calf’s head or sheep’s shank. Sometimes, 2-3 Tablespoons of the cooking liquid would be whisked into this vinaigrette before dressing the shank or head and serving.
Italian Herb Vinaigrette
- 1 Cup/240 ml White Wine Vinegar
- 1 Oz/28 g Dijon Mustard
- 1 Oz/28 g Chopped Capers
- 1 Tbsp/15 ml Minced Garlic
- 1 Whole Shallot, Minced
- 1 Tbsp/15 ml Sugar
- 1 Tbsp/15 ml Lemon Juice
- 1 tsp/5 ml Dried Tarragon (or fresh if available)
- 1 tsp/5 ml Dried Thyme (or fresh if available)
- 1 tsp/5 ml Dried Basil (or fresh if available)
- 1 Cup/240 ml Extra Virgin Olive Oil
- 1.5 Cups/360 ml Canola
- Salt and Pepper to taste
Combine all ingredients except oil in a blender and mix on medium speed. Combine canola oil and olive oil in separate pitcher, and slowly stream into blending ingredients until the oil is fully incorporated and emulsified. Check seasoning. Add salt and pepper to taste.
Note: A KitchenAid with a whisk attachment or a good ol’ fashion mixing bowl and whisk can be used if a blender is not available.
Sherry-Shallot Vinaigrette
This is my personal recipe that goes great with any number of greens, but especially Butter Lettuce salads.
- 1/2 Cup/120 ml Rice Wine Vinegar
- 1/2 Cup/120 ml Sweet Sherry
- 1 Whole Shallot, Diced
- 2 Tbsp/30 ml Mirin (Optional)
- 1 Lemon Juiced
- 2-3 Tbsp/30-45 ml Honey (Or add to taste)
- Salt and Pepper To Taste
- 2 Cups/480 ml Canola Oil
Combine all ingredients in a blender and mix on medium speed. Slowly stream in canola oil until completely incorporated and emulsified. If the flavor of the sherry and rice vinegar are too strong, you can either dilute with the addition of more canola oil, or balance with the addition of more honey.
For more information on vinaigrettes and salad greens, please listen to The Free Culinary School Podcast Episode 14.
