vinaigrette freestyle

When my husband brags on me, I’d bet it’s probably the tight loop I can cast from a 5-weight fly rod.  And not too far down the list from that would be how I could graciously wing a great vinaigrette for a weeknight salad.  While it has taken some time to come to, it’s probably more attributed to recognizing the formula of a great vinaigrette.  They always have a fat, an acid, a sweetener, and an emulsifier.  You may come across recipes that have just a fat, an acid, and seasonings or aromatics.  They tend to lack balance – they’re either too sharp with acid or too oily.  Acid acts like water in an oil and water mixture – it doesn’t mix with it.  That’s the purpose of the emulsifier – it bonds the two elements that otherwise wouldn’t bond together.  The sweetener balances the acid.

In the formula, amounts matter, but once you understand general relationships, you can wing it and adjust to taste.  I’ll give you specific measurements that have been developed and tested in my kitchen based on our taste.  This will give you a great starting point, and you can adjust to suit your palette.

Getting comfortable with vinaigrettes will give you something to be creative with in your kitchen that takes very little time and clean up.  There are hundreds, if not thousands, of combinations.  It’ll also save you money and clean up ingredients that you may not know you’re consuming in store-bought dressings.