How to Make Basic Vinaigrette

Made from just two to three easily available ingredients, this basic vinaigrette is commonly used as a great tasting salad dressing. This smooth rich dressing allows you to make numerous mouthwatering variations to go with different types of salads and dishes. Best of all, these variations will not take more than 2 to 3 minutes. However, there is a method to its magic. The key to success is to start with good quality ingredients and end with proper emulsification, careful unification of watery vinegar and fat molecules.

Although a variety of ready-to-use salad dressings are easily available in the market, they are often full of chemical additives, sugar and salts etc. Moreover, they are expensive as well. Therefore, making your own basic vinaigrette at home is not only a simple and budget-friendly activity, but provides you with an opportunity to customise it according to whatever meal you are preparing.

If you want a great tasting salad dressing then prepare some basic vinaigrette using this simple easy to follow recipe.

Prep time: 5 min Cook time: nil Total time: 5 min Yield: 3 to 4 cups Utensils: blender and mixing bowls

Ingredients: Extra virgin olive oil: ½ cup Good quality vinegar: 3 tablespoons Salt: 1 to 2 pinches or to taste Freshly ground black pepper: 1 to 2 pinches or to taste Dijon mustard: 1 heaping teaspoon Shallot (peeled and cut into chunks): 1 (about 1 ounce)

Instructions

  • 1

    In a large mixing bowl, whisk olive oil and mustard until it forms a rich paste.

  • 2

    Sprinkle the oil-mustard mixture with some salt to taste and freshly ground black pepper.

  • 3

    Cover the mixing bowl and set aside until you blend the shallots.

  • 4

    Place the peeled shallots in a jug of an electric blender, seal it and turn it on.

  • 5

    Blend it at medium speed for 30 seconds or until it forms a rich creamy emulsion.

  • 6

    Add in the oil-mustard mixture and blend for few more seconds or until both pastes are minced well.

  • 7

    Your basic vinaigrette is ready; pour it into a bowl and refrigerate until thick.

  • 8

    Serve straight away or store in an airtight jar and place in a cool dry place.

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