There was a time ….. a vinaigrette as a sauce? Well why not, it too was a recent darling amongst a lot of US chefs and when you dribble a bit from a spoon, on one of today’s not too crowded plates, it certainly adds to the presentation since the oil and vinegar separate into a pleasant pattern. You can even use two different vinaigrette’s for contrasts in both color and flavor profile. Also you can add any FRESH herb you’d like to your vinaigrette recipe although it’s really best to put the herbs in the salad if that the ultimate use for your construct.
BASIC VINAIGRETTE RECIPE
½ cup vinegar
To taste salt and pepper
1 ½ - 2 cups oil
- Combine vinegar, salt and pepper in a stainless or glass bowl.
- STIR in the oil with a whip – it will separate but that’s O.K.
Notice the ratio of oil to vinegar? It’s only a guide and can be adjusted
CREAMY {EMULSIFIED} VINAIGRETTE RECIPE
2 teaspoons mustard
To taste salt and pepper
1/2 cup vinegar
1 cup heavy cream, yogurt, sour cream
¼ cup virgin olive oil
2 tablespoons chopped herbs of your choice
- Combine mustard, salt, pepper and vinegar in processor bowl
- Process in the cream and olive oil
- Stir in the chopped herbs
Again let your imagination run wild and be creative ….
WARM PROTEIN VINAIGRETTE
- You can use these guidelines to construct a warm in the pan “sauce” for items like chicken, beef, pork, fish or sautéed vegetables. You’d build the vinaigrette just as you would a classic French sauce by degreasing the pan you’ve cooked in then deglazing it with vinegar, citrus juice, unripened grape juice, or rich stock. You then add your choice of oil such as olive, almond, sesame, walnut or rendered animal fat like lard, schmaltz or suet after you’ve removed the pan from the heat. Then add any finely diced vegetables or fruits of choice like papaya, mango, berries, melons, mushrooms, root vegetables, frozen peas, canned corn, sun-dried tomatoes and a complementary herb or herbs then drizzle over or around the item being served.
