The Vinaigrette Addendum

The Vinaigrette Addendum

The vinaigrette is a creature of dual nature, at its best forcing together two disparate elements of culinary interplay into a momentary and sublime balance and at its worst an over-processed, chemo-stabilized, pool of sadness and mediocrity. The inclusion of fruits or vegetables (for their pectin as well as flavor), the use of honey, molasses, or agave nectar as sweeteners/balancers, and the addition of varieties of mustard can aid in the longevity of a vinaigrette's emulsion (it's well blended/combined state), but it's always best to keep a homemade vinaigrette in a vessel that can safely be shaken before use. I kinda like old booze bottles myself, but old wine or champagne splits work well to. Buy a couple of bar spout tip inserts at the local liquor store and Bob's your uncle. Just remember to save lids/caps/corks because the bottles will be much easier to shake with these in place

All of that being said, a counter-top blender (NOT a food processor) is probably the "best" way to make a vinaigrette at home. You know, that thing you've only ever used for margaritas and milkshakes. Or perhaps piña colada? Well, it's super awesome for giving things the velvety texture you're looking for in an emulsion, like a vinaigrette. Your second best option is an immersion or "stick" blender coupled with a 4qt straight sided pitcher like one might find sweet tea or kool-aid in at Gramma's house. Lacking those options, a food processor will suffice but pulse all of the ingredients, other than the oil, as smooth as possible before adding the oil slowly into the blending puree' until the total amount has been used. As a last resort you can attempt to caveman it together in a bowl with a whisk, but remember acidity can cause an unfavorable change in flavor due to re-activity with some metals. Use plastic or glass whenever possible. At it's absolute most basic: Oil & Vinegar, roughly 3:1, maybe some fresh herbs and citrus juice, shaken together in a bottle, seasoned and balanced with salt & sweetener. 

It's something to consider that not only does a vinaigrette make a great salad dressing but it can be used as amazing finishing sauce or marinade..

Playing with Food Vinaigrette Recipes:

Caramelized Crimini & Sweet Onion Vinaigrette
Fire Roasted Tomato Vinaigrette
Honey Roasted Garlic Vinaigrette