Drizzle Cruets Gourmet

Drizzle Cruets Gourmet

Archive for May, 2008

Vinaigrette over a salad, the healthy selection

Friday, May 23rd, 2008

Vinaigrette over a salad. Over the past few decades, there has been a change in salad dressing tastes in the country. More and more people have shifted from primarily using sweet and thick dressings to preferring vinaigrette dressings.

While vinaigrette dressings are commonly used in salads, this is not the only type of food that they are used with, and they are often used with main-course dishes such as fish or chicken. There are even new varieties of vinaigrette dressing such as sweetened mint-raspberry vinaigrette that chefs have begun serving over desserts and fruit salads.

Vinaigrette dressings can be used at either room temperature or after being slightly warmed. While the word ‘vinaigrette’ seems to imply that these dressings are made of vinegar, they are often made using other types of acid-based compounds such as citrus juice instead of vinegar.

There are also variations in the flavours of the vinegar used to make vinaigrette dressings. Some of the different types of vinegar that can be used are sherry vinegar, raspberry vinegar, balsamic vinegar, honey vinegar, garlic or shallot vinegar, or various herb vinegars. While most vinaigrette dressings are made using extra virgin olive oil, some are made using herb oil, red pepper oil, walnut oil, hazelnut oil, ginger oil, spice oil or sesame oil.

You can also make great vinaigrette dressings by sautéing fish, poultry, vegetables or meat dishes using animal fat and pouring in some vinegar with whatever is left in the pan after you finish cooking. You can then pour the resulting sauce over food, giving it a great taste. You can also dice and sauté slab bacon before adding it to vinegar and pouring the resulting sauce over salad greens to make a classic French bistro salad.

A good vinaigrette dressing, made properly, should balance the sharp acidity of the vinegar and the unctuous oil, and neither taste should dominate the resulting blend of ingredients. The typical proportion of ingredients to use is one part of acid component to three parts of oil, If the acid you are using is sweet, however, such as orange juice or balsamic vinegar, then you could use two parts of oil to one part of acid or even an equal amount of each.

Vinaigrettes are also excellent when used as marinades for fish, poultry, and meat. If you plan to use vinaigrette in this manner, however, then you should ensure that the proportion of acid to oil is higher than usual. If you intend to use your marinade as a sauce for your meat, poultry, or vegetable dish, you should never use the original marinade. Instead, you should either heat the marinade until it boils or make a new batch to use as a sauce.

Preparing a vinaigrette for use as a sauce or dressing on a dish is a simple task, because you simply taste it and adjust the proportion of ingredients as you make it, adding more vinegar or acid until it tastes just right.

If you find that you have prepared more vinaigrette than you need at the moment, then you can simply place the rest in an airtight container which you can then leave in the fridge for a week or so without it going bad.

The one problem that people often encounter when attempting to make a vinaigrette is that they are unable to emulsify the oil and vinegar properly. To do this, you must beat or shake the mixture in a jar. To make the process easier, you could also add some mustard to the vinegar before adding the oil to it.

Some other ingredients that can be used in a vinaigrette dressing are grated minced herbs, diced fruit, crumbled cheese, or various spices.

[tag] vinaigrette for salad, vinaigrette dressing[/tag]

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