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

Honey Roasted Garlic Vinaigrette

If you've read the Vinaigrette Addendum, go right on ahead with this recipe, but if you haven't then follow the link. I'll wait...

Honey Roasted Garlic Vinaigrette

Stuff you'll need:
The item(s) with/in which you will make your vinaigrette.
The item(s) within which you will store your vinaigrette.
If you no sabe', go back and read The Vinaigrette Addendum.
1/4c honey (Always make sure your honey is the real deal. The best way to do this is find local honey. Google it, I'll wait...)
1/4c braised garlic puree'
3 tablespoons kosher salt
1 tablespoon dijon mustard
1c apple cider vinegar
1/4 cup sesame oil
2 3/4c preferred salad oil (A great place to use your Anointing Oil.)

How to do it:
Throw it all in the blender and pulse it real quick about seven times then let it spin on high for a nine count or so. Remove the lid and taste, adjust the flavor as needed for sweet/acid balance and saltiness. This is another great recipe to dress-up in dainty little bottles and give as gifts!

Fire Roasted Tomato Vinaigrette

If you've read the Vinaigrette Addendum, go right on ahead with this recipe, but if you haven't then follow the link. I'll wait...

Fire Roasted Tomato Vinaigrette

Stuff you'll need:
The item(s) with/in which you will make your vinaigrette.
The item(s) within which you will store your vinaigrette.
If you no sabe', go back and read The Vinaigrette Addendum.
1/2c Fire Roasted Tomato Puree'
2tbls kosher salt
2tbls honey  (Always make sure your honey is the real deal. The best way to do this is find local honey. Google it, I'll wait...)
1/3c balsamic vinegar
1/2c red wine vinegar
3c Anointing Oil

How to do it:
Throw it all in the blender and pulse it real quick about seven times then let it spin on high for a nine count or so. Remove the lid and taste, adjust the flavor as needed for sweet/acid balance and saltiness. This is another great recipe to dress-up in dainty little bottles and give as gifts!

Crimini & Sweet Onion Vinaigrette

If you've read the Vinaigrette Addendum, go right on ahead with this recipe, but if you haven't then follow the link. I'll wait...

Honey Roasted Garlic Vinaigrette

Stuff you'll need:
The item(s) with/in which you will make your vinaigrette.
The item(s) within which you will store your vinaigrette.
If you no sabe', go back and read The Vinaigrette Addendum.
2/3c Caramelized Criminis & Sweets
3tbls dijon mustard
1 1/2 tbls of kosher salt
1 tbls honey  (Always make sure your honey is the real deal. The best way to do this is find local honey. Google it, I'll wait...)
1c white wine vinegar or champagne vinegar
1 1/2c Extra Virgin Olive Oil
1 1/2c Anointing Oil



How to do it:
Throw it all in the blender and pulse it real quick about seven times then let it spin on high for a nine count or so. Remove the lid and taste, adjust the flavor as needed for sweet/acid balance and saltiness. This is another great recipe to dress-up in dainty little bottles and give as gifts!