Vinaigrette: the classic recipe with vinegar, oil, and salt
Vinaigrette is a typical French condiment, an emulsion made from extra virgin olive oil, salt, and white wine vinegar.
Just like the famous citronette, made with lemon juice instead of vinegar, vinaigrette is perfect for dressing fresh seasonal salads, grilled vegetables, and meat and fish dishes.
Excellent, for example, for flavoring a chicken steak, grilled salmon or Caesar salad, the vinaigrette is also perfect for adding an extra touch to blanched broad beans, grilled courgettes, steamed asparagus or raw seafood, such as sea bream and octopus carpaccio.
Learn how to make vinaigrette by following Elpidio's step-by-step explanations and valuable tips. If you liked this recipe, try the dip too, or experiment with other homemade dressings.
How to prepare vinaigrette
To prepare the vinaigrette, first pour the white wine vinegar into a small bowl 1.
Emulsify everything well with a hand whisk 4.
At the end you should obtain a smooth and velvety sauce 5.
Use it as desired to dress a mixed seasonal salad, or bring it to the table to flavor meat and fish main courses.
Tips and variations
If you like, you can adjust the intensity of the vinaigrette's acidity by varying the amount of vinegar: more for a bolder flavor, less for a more delicate result. Alternatively, you can opt for red wine or balsamic vinegar to achieve different aromatic nuances.
If you like, you can enrich the vinaigrette with a mix of aromatic herbs, such as thyme, rosemary, basil, mint or marjoram, or you can experiment with 6 tasty alternatives.
Mustard Vinaigrette: with oil, vinegar, and Dijon mustard, it's perfect for dressing salads and fish main courses.
Lemon Vinaigrette: Made with finely grated garlic, oil, a drizzle of vinegar, and lemon juice, it's ideal for fried foods, salads, and grilled meats.
Honey Vinaigrette: Delicious on cheeses, vegetables, and fruit, just add a drizzle of honey to the classic recipe.
Turmeric and Cumin Vinaigrette: A spicy version that's great with chicken or pork.
Apple cider vinegar vinaigrette: more delicate, suitable for raw vegetables and white meats.
Brazilian Vinaigrette: With the addition of diced tomatoes and onions, delicious on red meats.
Conservation
The vinaigrette can be stored in the refrigerator, in an airtight container, for up to 4-5 days. Before using, it should be emulsified again with a hand whisk.
