Vinaigrette 101

While the ingredients in a vinaigrette are few and quite simple, the technique for combining them requires a bit of understanding.

1. Two pieces of equipment and five ingredients.  You will need a whisk and a bowl large enough to hold the whisk. Ingredients you should have on hand are oil, any acidic component (e.g., lemon juice or apple cider vinegar), mustard, salt, and pepper.

2. Ratio of vinegar to oil.  It will change depending on the type of vinegar, oil, and greens used.  Some oils are fruity; some vinegars are less acidic than others; some greens need less acid, some more.  A standard ratio is 2-to-1 to a 3-to-1 ratio of oil to vinegar or somewhere in between.  To test, dip a lettuce leaf in your vinaigrette to taste and adjust the seasoning and consistency as needed.

3. Adding just a touch of mustard helps bind the oil and vinegar.  This is a classic French technique. Dijon or whole-grain mustard is recommended, although any style mustard will work.

4. If you’re using minced red or white onions, shallots, or garlic place it in the vinegar first.  Let onions, shallots, or garlic sit in the vinegar with salt for a few minutes to soften, temper the bite, and combine the flavors. Then whisk in the oil and black pepper.

5. The no-vinegar vinaigrette.  Toss very fresh and tender greens with just oil, salt, and pepper. That way their sweet, nuanced flavors can shine.

6. Make ahead and store it for later.  Mixing a dressing just before serving is ideal. But it’s so convenient to mix a large batch and store it in the refrigerator in a squirt bottle or a glass jar for everyday ease of use. Let it come to room temperature, shake, and serve.

Source Material from Jill Santopietro of chow.com