Monday, November 11, 2019

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

Vinaigrette Ingredients
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
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
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
Thick Vinaigrette

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
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
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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