Basic Vinaigrette

February 3, 2009

Vinegar, the son of wine.
~Proverb

Like sandwiches, vinaigrettes always taste better if someone else makes them. So, have a friend or lover whisk up this simple version for you. For use on salads, cold roasted vegetables, even as a marinade for grilled chicken…you name it.

Some maintain that vinegar was discovered when wine was inadvertently left to sour. This resulting in the first batch of full bodied wine vinegar. The Talmud, a central text of mainstream Judaism, refers to a wicked son of a righteous father as a “vinegar son of wine.” The word vinegar is derived from the French word vinagere, which literally means sour wine.

Given the overt simplicity of the ingredients, good quality vinegars and olive oil are much preferred, even mandated.

BASIC VINAIGRETTE

2 T sherry vinegar
2 T red wine vinegar
2 T French Dijon mustard
Sea salt to taste

1-1 1/2 C extra virgin olive oil

Whisking gently, combine sherry and red wine vinegars, mustard and salt in a bowl. Whisking more vigorously, slowly add olive oil to create an emulsion. Taste for seasoning with a component of the food it will dress, such as a lettuce leaf or vegetable.

Pourboire: to vary, add or replace with any of the following: hazelnut oil, walnut oil, balsamic vinegar, champagne vinegar, citrus, smashed garlic, finely diced shallots, fresh chopped or whole herbs, whisked egg yolk, freshly ground pepper, white pepper, a dash of cayenne pepper…the possibilities are almost endless.

Store in a bottle or cruet in the refrigerator and shake or whisk at serving time.

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