3 ms·
Gads, with all the OP, no actual modern, actionable recipe for Vinaigrette! [Uh, safe to say that currently Vinaigrette is not a stew with all four stomachs of
by graycat 6y ago
Gads, with all the OP, no actual modern,
actionable recipe for Vinaigrette!
[Uh, safe to say that currently
Vinaigrette is not a stew with all four
stomachs of a cow!]
Here's my current standard: In a bowl of
1+ quarts, combine all but the oil and
with a French style wire whip mix:
2/3 C (cup) red wine vinegar
1 1/2 T (tablespoon) finely minced garlic
3 T Dijon mustard
1/2 T dried basil
1/2 T dried oregano
2 T dried parsley
1/2 t salt
pepper (to taste)
2 C olive oil
While whipping, dribble in the olive oil
to make an emulsion, held together by
the mustard.
For a more delicate flavor, for the herbs,
use only thyme.
Use on green salads, cooked, cold
vegetables, e.g., green beans, artichoke
hearts, sliced cold meats, maybe some
more.
What can be somewhat better, make a
Vinaigrette for a Caesar salad by
including with the above and before the
oil:
1 egg boiled 10 seconds (to sterilize the
outside of the shell), make a better
emulsion, and add some flavor and
viscosity
1 T Worcestershire sauce
One 2.0 ounce can flat anchovies packed in
oil, minced, with oil
Toss with washed, dried, chilled Romaine
lettuce and top with croutons (flavored
with garlic and olive oil) and grated
Parmesan cheese.
Can serve both with French bread, maybe
also with curls of sour cream butter.
Either can be good.
Indoors can show off a nice table setting.
Outdoors can just make a big show!
For still more, can serve the Caesar salad
with chunks of, say, grilled chicken.
Since recently moved, have not done either
Vinaigrette in a while. Have accumulated
nearly everything needed. Sooooo, time to
do it again.
Ah, "One of the good old-time flavors left
to enjoy!".
- 9nGQluzmnq3M 6y agoYou can always tell an American salad dressing, because it has way too many ingredients. A vinaigrette consists of olive oil (3 parts) and good vinegar (1 part), shaken well. That's it. Maybe a dab of mustard, a pinch of salt, a twist of pepper. My mom -- controversially -- add a pinch of sugar. But dried herbs, garlic, mon Dieu, no.
- Gabriel_Martin 6y agoI like to rub the garlic on the inside of the bowl, and added a little dijon can't be skipped IMO
- akiselev 6y agoAmerican vegetables are tasteless compared to home grown or those available in most of Europe. Need all those spices if the core ingredients has no depth of flavor.
- graycat 6y agoIIRC there is a remark in the first movie Indiana Jones "Americans always overdressing for the wrong occasion."!!! I did use the 1:3 ratio!! :-)!! For the garlic, and as for another response here, maybe just cut one clove and rub the inside of the salad bowl with the cut surface!! Isn't there a remark in Julia Child that in French cooking there is usually some garlic in there whether the recipe says so or not? Yes, yes, I know, Child was not French! :-) I should have included that the strength of the garlic and herbs can vary a lot. I should have included that, at least in the US, the concentration of the acetic acid in the vinegar is a standard, except for photographers! I just said "olive oil", and that is what I use, but, sure, could consider extra virgin olive oil and then be open to a huge range of additional flavors. If use my thyme option, my recipe is close to yours!!! For the red wine vinegar, there are some rumors that, shockingly, such vinegar from native American red grapes is actually better although I have yet to compare with vinegar from Romanee Conti.
- dghughes 6y agoAll I use is olive oil, Djion mustard, salt, pepper. Whip it with a hand mixer until thick.