Main shortcutMenu shortcuts



PEG's All-Purpose, Quick & Easy Vinaigrette • I guess vinaigrette is fancy stuff in the US but it's really easy. It's the first thing I learned how to do, and over the years I've refined a go-to recipe that I use almost each time I need a vinaigrette. It's so easy and so successful each time I do it that I'll share it here. • Start with a big spoonful of balsamic vinegar. Sprinkle salt & stir (you add the vinegar & salt early on bc the salt dissolves in the vinegar but not enough). I add a touch of sweet: ideally honey, if you don't have it sugar (I often use jam, with profitable results—people can never identify that little taste). Then, I add just a leeeeettle bit of mustard. Balsamic + sweet + mustard gives a great sweet/acid/spicy combination. But more importantly, mustard is a "tensio-active": it includes molecules that bind with water & oil. This is why most mayonnaise recipes call for mustard (even though the yolk is even more tensio-active). I don't like mustard (blasphemy!), so I use it just for a hint of spice & to bind the vinaigrette, but add to taste. Stir it all together. Then add olive oil to taste. Mix. For me it works every time.

Sign in and add friend to comment