Balsamic Vinegar and Oil

Balsamic Vinegar and Oil

How to make a Vinaigrette

Vinaigrette Salad dressing recipe 101

The term for the end result of an oil and vinegar blend is known as an emulsion.To create a simple oil and vinaigrette dressing for salad, blend all the ingredients together by hand or using a time saving electrical device. When this is complete allow your mixture to rest so that the flavours of the ingredients will fuse and enhance the overall taste.After the mixture has been stored for some time you will notice that the oil and vinegar have separate. This is perfectly normal and can be reversed by shaking the container prior to use.

When blending oil and vinegar to make a standard salad dressing remember to use one portion of vinegar to four portions of oil. It is not always essential to use vinegar in your dressing; lemon juice could be used if preferred. The addition of French mustard such as Dijon will retain the longevity of the emulsion.

Before adding oil to your dressing ensure that all ingredients are mixed well together. All the ingredients should be either diced, crushed, grated or minced. Try using onion, garlic, ginger and herbs for their powerful flavors. If using fresh rather than dried herbs, add to the mixture just prior to the final blend.

Basic Home Made Vinaigrette

1 cup of quality extra virgin olive oil
2 tbs of both red wine vinegar and balsamic vinegar (aged variety)
1 ½ tbs blackberry honey, (or other gourmet honey such as star thistle)
Sea salt and freshly ground black pepper to taste.

Whisk all the ingredients together with the exception of the oil. When the coarse seal salt and clover honey have dissolved add the extra virgin olive oil and mix until emulsification occurs i.e. the resulting mixture should be smooth and even. Your salad can now be dressed with your vinaigrette. Dried fruit such as raisins and nuts can be added to complete your perfect salad.[tag] how to make a vinaigrette, vinaigrette dressing, vinaigrette recipe[/tag]

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