42 recipes
Course
Quick Vinaigrettes
November 12, 2023 Justin Davis
Champagne Vinaigrette
| champagne vinegar | 1 part | |
| pure olive oil | 3 parts | |
| honey | small amount | |
| dijon mustard | a dollop of (this brings the oil and vinegar together...in harmony) | |
| salt and fresh cracked pepper |
Balsamic Vinaigrette
| balsamic vinegar | 1 part | |
| pure olive oil | 3 parts | |
| honey | small amount | |
| dijon mustard | dollop of | |
| salt and fresh cracked pepper |
Red Wine Vinaigrette
| red wine vinegar | 1 part | |
| pure olive oil | 3 parts | |
| honey | small amount | |
| dijon mustard | dollop of | |
| salt and fresh cracked pepper |
Directions
The vinaigrette is an underutilized culinary tool. The shelves are lined with choices ranging from such complicated variations as shitake mushroom ginger soy vinaigrette with 30 ingredients to the overly processed “I-taste-like-oil-and-bad-vinegar” vinaigrette. Self-made dressing is so easy to make and is a great compliment to fish, chicken, salads, vegetables, beef, cereal (oh wait not that one). Here are the benefits: Cheap, Simple, Delicious, Easy to Make. Here are the cons: None.
The only thing you need for a good vinaigrette is high-quality Dijon mustard, good vinegar, a touch of honey, and pure olive oil. The formula is as simple as adding to a bowl: one part vinegar to three parts oil. Add some honey, mustard, and any other flavorings you like such as fresh herbs, fresh pepper and mix the hell out of it. Put whatever you don’t use in the fridge and save for breakfast.
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