Vinaigrette

Name: Vinaigrette
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: White wine vinegar 2 ½ tbsp; Extra virgin olive oil 8 tbsp; Salt 1 pinch; Black pepper to taste

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Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 99
Carbohydrates g 0.1
of which sugars g 0.1
Fats g 10.9
of which saturated fat g 1.58
Sodium mg 108

Difficulty: Very easy
Prep time: 5 min
Serving: 4
Cost: Very low

PRESENTATION

Vinaigrette is, honestly, a classic French dressing that’s like a staple in French cuisine. You’ll find it from tender salads to plates of crispy chicken and even those thin slices of swordfish carpaccio. Really, there’s a reason people love this vinaigrette recipe—it’s super, super easy to mix up. Plus, you can tweak the vinegar or oil based on what you have around. French cooks? They focus on balance. For real. They often use white wine vinegar for a tangy kick, or swap in red wine or balsamic for something more sweet or bold.

The real secret? Give the homemade vinaigrette a good whisk—so it goes from oily and separate to smooth and almost creamy. Throw in some fresh herbs or a touch of mustard and you’ve got a dressing that pairs perfectly with just about anything. Especially in summer, when fresh veggies are everywhere. People love how this easy vinaigrette can turn simple dishes like steamed green beans or roasted potatoes into something special. I mean, really special.

Experiment with the moist texture by adding a little more oil, or make it extra sharp with an extra splash of vinegar. Sure, many people go for a basic oil and vinegar mix, but adding spices or chopped shallots really, really makes it pop. Compared to heavy, creamy dressings, this vinaigrette recipe keeps everything light. For sure. It lets the taste of good produce shine through.

People in France have been using this kind of salad dressing recipe for ages—no question. And it’s stuck around because it’s just so easy to customize for any occasion. Whether you’re after a aromatic oil and vinegar dressing or want to blend in a bit of balsamic vinaigrette style, you’ll find there’s always room to make it your own. Seriously, once you see how quickly it comes together and how much flavor it adds, you might skip the bottled stuff. You know, a fresh, golden homemade version every time is pretty much irresistible.

How to prepare Vinaigrette

To prepare the vinaigrette, start by taking a large bowl and adding the salt 1. Add the white wine vinegar 2 and dissolve the salt in the vinegar by stirring with a hand whisk. Continue whisking as you pour in the oil in a steady stream to emulsify 3. If you prefer, you can also use a flat spring whisk or a mixer.

Adjust with pepper 4 and keep whisking 5 until you obtain a homogeneous vinaigrette. The result should not be separated, but the oil should completely emulsify with the vinegar. At this point, the vinaigrette will be ready to use 6.

Storage

It is preferable to use the vinaigrette immediately after preparing it. When left to rest, the liquid and oily parts of this emulsion will tend to separate.

Alternatively, it can be stored in the refrigerator for up to 2 days. Place it in a hermetically sealed glass jar. Before using it, emulsify it again.

It is not recommended to freeze the vinaigrette.

Tip

To customize your preparations, try adding a chopped mix of aromatic herbs to your vinaigrette. Use thyme for fish-based dishes and marjoram for meat-based ones.

For the translation of some texts, artificial intelligence tools may have been used.

Vinaigrette

PRESENTATION

How to prepare Vinaigrette

Storage

Tip

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