Vinaigrette Uses

The green goddess vinaigrette is a modern version of a classic vinaigrette and was created by replacing mayonnaise by egg yolks and using white vinegar.

To create any vinaigrette the basic ingredient ratio should be strictly adhered to and will guarantee success. The traditional proportions are three parts oil to one part vinegar and seasoning. If you have these basic elements correct then you can start to be creative with your ingredients and create vinaigrettes to suit your personal taste by adding your favorite ingredients.

To create a vinaigrette you need to start with the right basic ingredients and these are oil and vinegar. Extra virgin olive oil is preferred by most, however, there are a variety oils flavored with nuts which can be substituted and if the flavor of extra virgin olive oil is too strong for your palate some lighter oils such as canola, grape seed oil and you could try toasted sesame oil can be used to complement ingredients that are used to create a dish that is redolent of the Far East.

The choice of vinegar can be viewed in much the same way. Balsamic vinegar is an extremely popular choice because of its rich flavor, however white or red wine vinegar can be used to achieve excellent results as long as you choose the best quality possible. As in your choice of oil you will similarly find a wide range of vinegars to suit your individual taste, for example there are many made from citrus fruits, rice vinegars or even a squeeze of pure lemon or acidic fruit juice will work well.

Citrus or fruit flavored vinaigrettes are extremely popular. Lemon and raspberry are two types of vinaigrette that have a wide appeal. Other flavors that can be added to create a really delicious dressing are garlic, olives, anchovies, the grated zest of citrus fruits, both fresh and sun dried tomatoes to name but a few.

Some of the ingredients used to create a vinaigrette may not be compatible and will not create an emulsion unless an emulsifier such as egg, mayonnaise or mustard is included. The ingredients will then blend together for a limited period of time without separating. However, if the mixture does separate this can be easily remedied by transferring to a food processor or blender and briefly whisking until the composition is once again emulsified.

By putting together your own preferred ingredients to create this vinaigrette means that you can use the end product not only to dress salads but as a marinades or a sauce to accompany meat, fish or poultry. If you have ever tried an Argentinean chimichurri you will understand this concept.