3 Types of Vinaigrette as The Basic Dressing

Cold Kitchen Knowledge: Vinaigrette

What is Vinaigrette?

• Vinaigrette is made by mixing an oil with something acidic such as vinegar or citrus juice.
• It is used most commonly as a salad dressing,
• Can be used as a marinade.
• The ratio is 3:1 = Vinaigrette consists of 3 parts oil and 1 part vinegar or citrus fruit juice mixed into a stable emulsion.
• Emulsifier as vinaigrette stabilization emulsion as need it
• Serve immediately.
• If refrigerated for a time, recombine the ingredients by vigorous whisking or shaking.

Vinaigrette

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Vinaigrette Variation

• French Vinaigrette
• French Dressing
• Italian Vinaigrette
• Italian Dressing
• Mustard Dressing
• Lemon Dressing
• Balsamic Vinaigrette
• Tarragon Vinaigrette
• Etc.

Vinaigrette Variation

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Basic Recipes of Vinaigrette

• 12 tablespoons. Olive oil
• 4 tablespoons. White vinegar or other vinegar
• To taste. Salt
• To taste. Ground fresh black pepper

Basic Vinaigrette Ingredients

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3 Types of Vinaigrette

1. Classic Vinaigrette: Oil + Vinegar/ Citrus juice +  Herbs and flavor (shake before you serve)
2. Thick Vinaigrette: Classic Vinaigrette + Emulsifier agent
3. Creamy Vinaigrette: Classic Vinaigrette + Mayonnaise, sour cream, cream cheese, cream fraise or plain yogurt, etc. 

1.Classic Vinaigrette 

a. French Vinaigrette

• 1 cup. Basic Vinaigrette (Olive oil and White wine Vinegar)
• 2 tablespoons. Minced shallots
• To taste. Salt
• 1 teaspoon. Dijon mustard (emulsifier)
• To taste. Ground fresh black pepper

b. Italian Vinaigrette

• 1 cup. Basic Vinaigrette (Olive oil and Red wine vinegar)
• 1/2 teaspoon minced garlic
• 1/2 teaspoon. Italian seasoning (dried basil and dried oregano)
• 1 pinch. Crushed red pepper flakes (optional)

c. Classic Italian Vinaigrette

• 1 cup. Basic Vinaigrette (Olive oil and White Vinegar)
• 2 tablespoons. Chopped parsley.
• 1 teaspoon. Minced Garlic
• 1 teaspoon. Crumbled dried basil
• 1/2 teaspoon. Dried oregano
• 1/4 teaspoon. Crushed dried red pepper

d. Lemon Vinaigrette/ Lemon dressing

• 12 tablespoons. Olive oil
• 4 tablespoons. Fresh lemon juice
• 1/2  teaspoon. Dried oregano
• 1 teaspoon. Minced shallot

e. Balsamic Vinaigrette

• 1 cup. Basic Vinaigrette (Olive oil and Balsamic vinegar)
• 1 teaspoon. Minced garlic
• To taste - Salt

Classic Vinaigrette

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How to Make Classic Vinaigrette

• Put all ingredients into a jar, bottle, or bowl
• Combine by balloon whisk or spoon
• Shake before you serve

How to Make Vinaigrette

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2. Thick Vinaigrette

a. Mustard Dressing

• 1 cup. Basic vinaigrette (use olive oil and red wine vinegar)
• 1 teaspoon. Minced garlic
• 1 teaspoon. Italian seasoning (dried basil and dried oregano)
• 1 pinch. Crushed red pepper flakes (optional)
• 2 teaspoon. Dijon mustard (emulsifier agent)
• 2-3 teaspoons. Honey (emulsifier agent)

b. Balsamic Dressing

• 1 cup Basic Vinaigrette (Olive oil and Balsamic vinegar)
• 1 teaspoon. Minced garlic
• 1 tablespoon. Dijon Mustard (emulsifier)
• 1 or 2 tablespoons. Honey (emulsifier)
• To taste. Ground fresh black pepper
• To taste. Salt.

Thick Vinaigrette

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How to Make Thick Vinaigrette

• Put emulsifier agent in a whisking bowl
• Add oil little by little oil and mix by balloon whisk
• Add vinegar to balance emulsion of dressing until all of the oil and vinegar finish
• Add rest of the ingredients and seasoning
• If the emulsion too thick, you can add potable water as a thinner agent.

How to Make Thick Vinaigrette

(Emulsifier agent and add oil little by little)

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3. Creamy Vinaigrette Dressing

a. Parmesan-Pepper Dressing

• 1 cup. Basic vinaigrette (Olive oil and White wine vinegar)
• 2 tablespoons. Mayonnaise, sour cream, or plain yogurt
• 2 tablespoon. Grated Parmesan cheese
• To taste. Ground fresh black pepper

b. Creamy Garlic Dressing

• 1 cup. Basic vinaigrette (Olive oil and White wine vinegar)
• 2 tablespoons. Mayonnaise, sour cream, or plain yogurt
• 1/2 teaspoon. Crushed garlic with the side of the knife into a paste
• To taste. Ground fresh black pepper
• 1 pinch. Italian seasoning (optional: dried basil and dried oregano)

c. French Dressing (American style)

• 1 cup. Basic Vinaigrette (Olive oil and White wine vinegar)
• 2 tablespoons. Mayonnaise
• 1 tablespoon. Minced shallots
• 1 teaspoon. Dijon mustard (emulsifier)
• 2 tablespoons. Tomato ketchup (emulsifier)
• 1 teaspoon. Paprika powder
• 1 teaspoon. Brown sugar
• To taste. Salt

d. Creamy Italian Dressing

• 1 cup. Basic Vinaigrette (Olive oil and White wine vinegar)
• 4 tablespoons. Mayonnaise
• 1/2 teaspoons. Dijon mustard (emulsifier)
• 1 tablespoon. Crushed garlic with the side of the knife into a paste.
• 1 tablespoon. Grated Parmesan cheese
• 1 tablespoon. Chopped parsley
• 1 tablespoon. Italian seasoning (Dried oregano and Dried basil).
• To taste. Salt

How to make Creamy Vinaigrette

• Put emulsifier agent ( Mayonnaise, Sour Cream, or Plain Yogurt)
• Add oil little by little and mix by balloon whisk
• Add vinegar to balance emulsion of dressing until all of the oil and vinegar finish
• Add rest of the ingredients and seasoning
• If the emulsion too thick, you can add potable water as a thinner agent 

Creamy Vinaigrette

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Storing Vinaigrette

• Plain vinaigrette (just oil, vinegar, salt, pepper - nothing fresh) can be stored for a long time. Just keep an eye on it
• Fresh Vinaigrette with fresh mix-ingredients will keep well in the fridge for 2-3 days (avoid to lose flavor and freshness)
• To warm up the cold vinaigrette, just set the container in a bit of hot water for a moment. That'll make it easy to emulsify it again.

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