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Post by mickthecactus on Jan 14, 2011 12:44:50 GMT
Could I have some tried and trusted recipes please?
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Post by onlymark on Jan 14, 2011 15:18:56 GMT
One I do which tastes fine for us is -
50ml olive oil
50ml vinegar
1 teaspoon mustard
100ml water
And give it a good shake.
Add salt and pepper to whatever you want.
The type of vinegar and mustard is up to you, but I use a sharp mustard and malt vinegar.
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Post by mickthecactus on Jan 14, 2011 15:38:09 GMT
Thanks Mark.
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Post by bjd on Jan 14, 2011 16:17:08 GMT
I don't have proportions because I just do it by eye, but I use salt, pepper, either canola or olive oil, wine vinegar but less than oil (ratio of 1:3 or so), a spoonful of Dijon-type mustard. Stir until it's an emulsion.
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Post by Deleted on Jan 14, 2011 19:36:27 GMT
My grandmother didn't even use mustard in her vinaigrette. It was always just standard oil (the same oil that she used for cooking), wine vinegar (brewed in a big clay jar with the sinister 'mother of the vinegar' lurking in the depths of the pot), and then whatever was available added in -- onion, shallot, tarragon, parsley -- chopped as finely as possible with salt and pepper. This was always mixed together in the bottom of the empty salad bowl, and the lettuce was put on top, making the tossing of the salad a very essential and meticulous operation.
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Post by tod2 on Jan 15, 2011 10:07:25 GMT
Mick - Long ago a friend of mine told me her diplomat husband only allowed his salad dressing quantities thus:
In the bottom of a salad bowl that has been rubbed inside with a clove of garlic, pour a quantity of vineagar as big as the white of an egg when frying - then pour the olive oil in, as big as the yolk. Add seasoning or whatever and mix together vigorously until blended. Enough dressing to coat a salad for 2 generously.
When I make it I add about a teaspoon of honey otherwise I find it too tart.
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Post by Don Cuevas on Jan 15, 2011 11:17:32 GMT
Approximate proportions I use:
wine vinegar 1 part. (I prefer a red wine vinegar. The Chianti is a favarite.)
salt and pepper to taste
dry mustard or sharp Dijon mustard-a bit
One small clove of garlic, pressed. (Optional)
Whisk above ingredients until well blended
Olive oil, 3 parts; add gradually while whisking.
Small amount of chopped fresh herbs, to taste. We like fresh basil.
Sometimes I use white wine vinegar if it feels appropriate. For fruit salads, hold the garlic and herbs, use at least part fresh lime juice instead of vinegar.
tod2; if your dressing is too tart, try increasing the proportion of oil a bit.
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Post by auntieannie on Jan 18, 2011 20:12:25 GMT
my vinaigrette dressing - I do it by eye and quantities according to volume needed:
(any) mustard to taste
a round of peppermill or two.
max. 3 drops of worcestershire sauce
onion/garlic/fresh herbs such as parsley - to taste
olive oil and (any) vinegar or lemon juice (2:1 proportion by the tablespoonful)
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Post by bixaorellana on Jan 18, 2011 21:46:23 GMT
That diplomat version is probably too tart because the proportion of vinegar is too great, no?
Annie, the idea of giving it a tiny spark of sweetness with worcestershire sauce sounds great.
I never put mustard in vinaigrette, but have no objection to it.
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Post by Deleted on Jan 18, 2011 22:14:58 GMT
Same with me.
And I have no objection to a small amount of sugar in a vinaigrette either, depending on the salad ingredients. For example, I invented a particularly remarkable salad once where I added both cherry tomato halves and actually cherry halves to the relatively bitter greens. For that I made a vinaigrette which included grenadine! It looked (and tasted) perfect on the other ingredients.
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Post by bixaorellana on Jan 18, 2011 22:26:17 GMT
Intriguing!
It's only in the last few years that I've experimented with adding sweet fruits to conventional salads. You make a great point about that kind of salad needing a bit of something different in the vinaigrette.
A little wine can be a nice addition to a vinaigrette sometimes.
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Post by Don Cuevas on Jan 19, 2011 1:00:46 GMT
Have you ever used pineapple vinegar? It's very cheap in a mercado in Morelia, and I once made some from over-fermented tepache.
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Post by bixaorellana on Jan 19, 2011 1:25:36 GMT
Yeah, I've made it, too. I don't much care for it on salads. I mainly use it for pickling pigs' feet.
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Post by Deleted on Jan 19, 2011 12:16:25 GMT
Since they sell about 50 different flavors of vinegar in France now, I suppose that lots of people just mix it with oil and that's that -- not much creativity left. And yes, they do sell ready made vinaigrettes here, too -- with more or less mustard, more or fewer herbs, with or without lemon, etc... I have tried a few from time to time, but I have never found one I liked.
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Post by mickthecactus on Jan 19, 2011 17:30:41 GMT
Yeah, I've made it, too. I don't much care for it on salads. I mainly use it for pickling pigs' feet. The mind boggles.... ;D Thank you all for your suggestions - we will try them. |
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LouisXIV
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L'estat c'est moi.
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Post by LouisXIV on Feb 13, 2011 17:32:21 GMT
I use white wine vinigar and olive oil in a 1:3 ratio with salt and white pepper and small amount of Dijon mustard (this helps keep the dressing in an emulsion). I mix the ingredients in a jar and shake it before dressing the salad.
I add other ingredients as I feel, garlic, rosemary, thyme, fennel seeds, etc. If I want a sweeter taste I add a little honey.
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