A Guide to Make Vinaigrette at Home


make vinaigrettes at home

Let’s start with our two basics first, oil (or fat), and vinegar (or acidity). There is an unwritten law when making a vinaigrette: you generally want two parts fat for one part acidity. Since what we create is in fact a sauce, we have fun with the flavors that we like.

FOR THE GRAS PART

  • Oil of your choice
  • Mayonnaise
  • Sour cream
  • Yogurt
  • Nut butter
  • Melted butter
  • Egg yolks

FOR THE ACIDITY PART

  • Balsamic vinegar
  • Cider vinegar
  • White or red wine vinegar
  • Lemon or lime juice
  • Orange or grapefruit juice

Use this ratio as a base, but adjust it according to the type of dressing you prefer (brighter or sweeter).

WE THEN ADD EXTRAS, TO TASTE

  • Mustard
  • Honey or maple syrup
  • Garlic
  • Fresh or dried herbs
  • Spices (cumin, curry, harissa)
  • Onions, shallots or green onions, finely chopped
  • Etc.

SEASONING

When making a vinaigrette, don’t skimp and add a good pinch of salt and pepper. Whisk, stir, emulsify and taste, then adjust the seasoning as needed.

  • Salt and pepper
  • Soy or tamari sauce
  • Miso
  • Salted herbs from Bas-du-Fleuve
  • Feta cheese, crumbled
Previous AYURVEDA: 3 WELL-BEING RITUALS TO ADD TO YOUR FALL ROUTINE
Next Things to do for your mental health

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *