HOW TO MAKE A VINAIGRETTE
Vinaigrettes are very versatile and can be adapted for many dishes, depending on your needs. Basically they are an emulsion of oil and vinegar, where 3 parts of oil are mixed with 1 part of vinegar, although these proportions are not compulsory. Some chefs actually put in more oil than that. Vinaigrettes can be used as salads dressings, but also for other dishes like grilled meat, pizzas, vegetables and beans, for sandwiches, or with many other foods. You will know when you need a vinaigrette if your dish needs that little extra refreshing flavor.
Vinaigrettes can be made of many ingredients, and in different proportions, although one rule is that you should have a balance of flavors, in particular between the oil and the vinegar. So, that 3 parts oil to 1 part vinegar should suit as your guide, but you might want to adjust them if you think you feel too much oil in your vinaigrette or too much of the acidic vinegar. In many cases, vinaigrettes also include an emulsifier (sort of connector between oil and water) in form of an egg yolk, mustard, or some vegetable purée. Emulsifiers should be chosen according to the type of the dish they are going to complement. Then we also have some seasonings in the vinaigrette, salt and pepper being the obvious ones, and other herbs and spices being added to suit your dish.
The choice of oil for vinaigrette is not trivial, as all oils taste different and you want to match your dish of course. You might need to try different kinds of oils, and perhaps even blend them together to achieve the taste you wish to get. For example olive oil is nice for salads, but is not so good for desserts where you would rather use some neutral oil like peanut oil. The same reasoning goes for the vinegar - red or white - and if it can be substituted with something else, e.g. lemon juice (if you are serving fish for example), or fruit juice (for desserts).
The making of the vinegar is quite simple. You need, as a starting point, 1 part of vinegar and 3 parts of oil. Also gather all the other ingredients before you start making it, either look at a recipe or make up your own vinaigrette.
1. Mix vinegar with the emulsifiers and the seasonings in a bowl with a whisker, so everything is evenly distributed.
2. Add the oil in a thin stream, gradually, and whisk continuously, so you get a thick and emulsified vinaigrette. You can use a blender if you wish, it will actually give a better stability to the vinaigrette. If you have any ingredients you don't want to blend then add them at the end of the process. Check the taste - if it's too oily then add more vinegar, if it's too acidic then add more oil. If it needs more seasoning, then adjust it. The best way to see if it's good or not is to actually mix it with the food you are serving and test.
3. Completed vinaigrette can be stored for a couple of days in a refrigerator, but you need to blend or shake it before each use, as the oil and water will begin to separate after a while.
Here is a sample recipe for a classic wine vinegar vinaigrette.
28 mL/1 fl oz red or white wine vinegar
a little pinch of mustard
a little shallots, miced
salt, pepper to taste
a little pinch of sugar
90 mL/3 fl oz olive oil, high quality
some fresh chopped herbs, e.g. chives, basil, etc.
The procedure is as described above. Make this vinaigrette and then you will get an idea on how to make your own vinaigrettes!