Vinaigrettes: The Untold Story

One of the four “mother sauces,” vinaigrette is a basic oil-and-vinegar combination, generally used to dress salad greens and other cold vegetables, meat or fish dishes. In its simplest form, vinaigrette consists of oil, vinegar (usually 3 parts oil to 1 part vinegar), salt and pepper. More elaborate variations can include any of the various ingredients such as spices, herbs, shallots, onions, mustards, etc.

A pantry stocked with a wide variety of oils and vinegars will make it easy to experiment and create an array of delicious dressings. A basic assortment of vinegars includes, but is not limited to: red wine, cider, white wine or champagne and sherry. Oils can include: a fruitier extra virgin olive oil, canola, grapeseed, a darker “woodier” olive oil, sesame, walnut, truffle, etc. Always purchase good quality vinegars and oils and store them in a dark, cool place. Oils do not belong in the refrigerator as this puts them “to sleep” causing their flavors to go into a “coma.”

Vinaigrettes are considered a sauce in classic French cuisine, and are treated with great respect. The traditional ratio of oil: vinegar is 3:1. Many Americans, though, prefer a slightly more acidic taste than this ratio.

Hint: Try using lemon or lime juice in place of vinegar in your favorite dressing recipe. Lemon juice has a brighter flavor that enhances lettuce and other greens. 

We all know that oil and water don’t mix and the same is true for oil and vinegar. Vinaigrettes can be “forced” to stay together by emulsifying, or they may be allowed to separate, in which case they should be whisked before serving. Either way, the vinegar and seasonings can be combined first, and then the oil should be whisked in slowly.

Emulsifying agents are ingredients that enable the oil and vinegar to “hang together.” Examples are egg yolks and mustard.

Hint: Once tossed with dressing and served, perfectly dressed salad leaves no extra dressing in the salad bowl. The leaves of lettuce should be lightly coated but not soaked in dressing. Add dressing to a salad a bit at a time, to ensure that you don’t drown the greens.