Vinaigrettes: not just for salads! I know I've never thought of it this way, but a vinaigrette is simply a sauce made of acid and fat. The traditional ratio is three parts oil to one part acid; this is a quick and versatile base which can obviously be changed up by using different acids (vinegar, lemon juice) or fats, then add other ingredients to your liking (onion, garlic, soft herbs, etc).
I make my vinaigrettes one of two ways: combining the ingredients in a mason jar and shaking vigorously, or throwing everything into the blender for a nice, creamy consistency. Either way, I like making a big batch and storing in a glass jar to use throughout the week. This method makes it easy to re-shake and serve. You can also whisk your acid and slowly stream in your oil to emulsify, but be sure to serve right away before it quickly separates.
Ruhlman includes a recipe for lemon-pepper vinaigrette which looks divine!
No comments:
Post a Comment