10 reasons you should make your own vinaigrette.


There are so many reasons to make your own vinaigrette, I’m hoping to convert at least some of you – that currently do not. I’m also thinking that you’ll be so overjoyed at learning, making and best of all eating this basic, yet vital kitchen staple – that you’ll post your comments to tell us about it.

Now that you’re almost convinced… here’s more food for thought – the top 10 reasons why you should be making your own:

  1. Freshness.. yes, you will taste the difference.
  2. You know exactly what’s in it… cause you put it there.
  3. Adding on to number 2… you can proudly pronounce the list of ingredients! 🙂
  4. You will save money. Promise.
  5. Make as little/as much as you want; just be sure the jar is big enough, and has a lid; any leftover will keep indefinitely in the fridge.
  6. With the abundance of oils and vinegars you can make a really change it up.
  7. NO preservatives.
  8. Thin or thick: if you want it to emulsify, that is to marry into a combined state, always add a bit of Dijon.
  9. You can customize it to your taste and to what you’re serving it on.
  10. You can use only heart healthy oils. ‘Nuff said.
  11. **Bonus Tip: if you want to add a little fruit, save that almost empty jam jar. Make the recipe in it!!

 

Vinaigrette  

This is so basic, it’s more a method than a recipe. After you’ve
made it a couple times, you can adjust it – a bit sweeter, a bit more
tart… The fun really begins when you start using different oils and vinegars, and varying what you add. I like the hit of sweetness that a bit of good jam gives. Just think of what you’re serving it on, and what would go with it. If you do use olive oil and have leftovers to store, remove from the fridge at least 10 minutes before serving. Since it is not a ‘winterized oil’ it will thicken, but will be perfectly fine when back to room temperature and shaken.

Ingredients for 2 good sized salads:

3 parts oil/3 tablespoons
1 part vinegar/1 tablespoon
Dijon, to taste and to thicken, 1/2 to 1 teaspoon
salt to taste, a large pinch
fresh ground pepper to taste, a few grinds
 
Extras: just think of what you’re serving and remember… if it grows together it goes together!
If you love mustard, add more Dijon
Minced raw garlic – but go easy on it!
Minced roasted garlic
Minced shallot
Minced red onion
Jam, approx 1 tsp – use your fave or…
A bit of fruit puree
Squeeze of fresh lemon juice… also try orange or lime.
Chopped fresh herbs – add only just before serving.
A hit of a specialty oil like walnut or hazelnut – to finish
A hit of truffle flavoured oil – again to finish
 

 

Extra virgin olive oil, red wine vinegar. A teaspoon of Dijon…

A teaspoon of your fave jam – to jazz things up. And remember to keep the jar for future vinaigrette.
 
Add the ingredients to a jar and shake! Taste for seasoning and adjust (if it’s not as thick as you want it, add a little more Dijon).
 
 Like it does for everything, a squeeze of fresh lemon juice will brighten the flavours
 

Use this restaurant trick: Toss your greens/salad base in a bit of the dressing and don’t forget to season with a bit of salt and pepper. Mound the greens nicely on your serving plate and add your other ingredients. Drizzle a little extra vinaigrette – only if it seems dry.

Buon appetito~