The Versatile Vinaigrette is so much more than a salad dressing.  A simple quick combination quickly adds sparkle, flavor and moisture to cooked vegetables, fish and even meat.  A simple vinaigrette is simply a combination of vinegar or juice and oil.
My Favorite Basic Vinaigrette
  • 2 Lg Shallots
  • 2 Tbsp Dijon mustard
  • 3/4 cup vinegar
  • 1 Egg
  • 1 1/2 cup Olive oil
  • 1 1/2 cup Corn or Canola

Finely chop shallots and mix with Dijon mustard with a whip or in a Cuisinart.  Add in you egg ( yes raw), then your ready to slowly add your oil emulsifying the whole mixture.  Season well with salt and white or black pepper.

The beauty of the Vinaigrette is the endless variations.  Herbs such as thyme, rosemary, chervil, tarragon and many others.  Garlic is always a welcome addition, if you want some zing!  Your creativity can be inspired to try one of the many different types of vinegar, Sherry being among my favorites.

You can play with one of the many different nut oils such as Hazelnut or Walnut.  I personnally prefer to half nut and half a neutral corn or canola oil to prevent having to strong of a flavor.  Other ingredients that are excellant are finely chopped anchovies, horseradish, curry or even yolks from hard boiled eggs for a richer flavor.

One of my favorite Chef’s Joel Robuchon has been known to use minced Truffles!  Oh so yummy!  Another trick of his for vinaigrettes for meat and fish is to add some of the pan juices to the vinaigrette.  Definitely a Great idea in my book! 

Hope this helps you find new, fun, and creative uses for such an easy sauce.

 

 

Asparagus salad Titantic Dinner, originally uploaded by Jake on Food.

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