Vinaigrette sauce

Vinaigrette sauce - inevidimka vinaigrette sauce 7b289c6e 5211 438b 93b6 ac7761f391ee

Vinaigrette is a classic sauce that originated in French cuisine, known for its simple yet vibrant blend of oil and vinegar. This emulsified dressing dates back centuries, with its name derived from the French word “vinaigre” (meaning vinegar). Traditionally, vinaigrette consists of a 3:1 ratio of oil to vinegar, seasoned with salt, pepper, and occasionally mustard for emulsification and flavor enhancement. It’s a versatile sauce, served with salads, drizzled over cooked vegetables, or used as a marinade for meats. The beauty of vinaigrette lies in its adaptability; variations can include different types of oil and vinegar, herbs, spices, and additional ingredients like shallots or garlic, allowing for a wide range of flavors.

Serves: +10
  • Extra virgin olive oil 90 ml
  • Red wine vinegar 30 ml
  • Dijon mustard 10 g
  • Garlic 1 clove
  • Salt 2 g
  • Black pepper 2 g
  • Fresh parsley 5 g
60 minsPrint
  • In a small bowl, whisk together the red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper until well combined. The mustard not only adds flavor but also helps to emulsify the dressing, keeping the oil and vinegar from separating.
  • Slowly drizzle in the extra virgin olive oil while continuously whisking. This gradual incorporation ensures the mixture emulsifies into a cohesive sauce. The result should be slightly thick and well blended.
  • Stir in the finely chopped parsley, if using. Fresh herbs add a burst of color and freshness, elevating the overall flavor profile of the vinaigrette.
  • Give the vinaigrette a final taste and adjust the seasoning as needed. Depending on your preference, you might add a bit more salt, pepper, or even a splash more vinegar for extra tanginess.
  • Use the vinaigrette immediately, or store it for later use. It’s perfect for dressing salads, marinating meats, or as a simple sauce for grilled vegetables.

Storage Tips

Vinaigrette can be stored in an airtight container in the refrigerator for up to 1 week. If the oil solidifies or the ingredients separate, simply let the vinaigrette come to room temperature and give it a good shake or whisk before using.

Useful Properties of the Main Ingredient

Extra virgin olive oil, the primary ingredient in vinaigrette, is celebrated for its health benefits. It’s rich in monounsaturated fats, antioxidants, and anti-inflammatory compounds, which can help reduce the risk of heart disease, lower bad cholesterol levels, and improve overall heart health.

Interesting Facts

  • Culinary Staple: Vinaigrette is a testament to the elegance of French cuisine, demonstrating how a few quality ingredients can create a dish with immense depth of flavor.
  • Global Variations: While the basic principles of vinaigrette have remained the same, variations of this sauce can be found in cuisines worldwide, each adding its local twist to the classic.
  • Health-Conscious Choice: As a dressing, vinaigrette is a healthier alternative to many store-bought dressings, which can be high in calories and preservatives.

This classic French vinaigrette sauce recipe is a perfect example of the simplicity and sophistication of French cooking, offering a light, flavorful complement to a wide range of dishes. Its versatility and ease of preparation make it a must-have recipe in any culinary repertoire.

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