Blender and food processor:
Start with the vinegar and any herbs & spices you want in the blender or processor. Blend briefly. Dribble in oil while blending until all of the oil is in the mixture. (I should mention that although several recipes call for using a food processor, I would prefer to do make the sauce in a bar blender. Often, it is harder to clean the food processor than a blender when dealing with extremely liquid foods.)
Start with the vinegar and any herbs & spices you want in a mixing bowl. Whisk in the oil one tablespoon at a time for about half of the oil. Then whisk in the rest two to three tablespoons at a time.
Jar (my favorite):
Start with the vinegar and any herbs & spices you want in a jar. Pour in one tablespoon of oil. Screw lid back on jar and shake vigorously. Continue pouring in oil and shaking until half the oil has been integrated. Continue by pouring two or three tablespoons at a time.
After the dressing is made, you can safely store it in the refrigerator for about two weeks.}?>
Basic Vinaigrette Salad Dressing
|1 cup extra virgin olive oil||blend together slowly|
|1/2 cup balsamic vinegar||combine|
|3 cloves garlic, pressed|
|1 tsp. oregano|
|1/4 tsp. rosemary, crushed|
You'll notice that my recipe calls for 3 cloves of pressed garlic. Now, I don't believe in garlic presses because I don't want to pay $12 - $15 for a garlic press that is only useful when I need pulverized garlic. Instead, I use a Microplane Zester which also zests and grates when it's not pulverizing garlic (or ginger).
By the way, never use a garlic press for mincing garlic, because it doesn't.
For a touch of flavor crumble a good blue cheese about 30 minutes before serving. It'll absorb the dark color of the balsamic and even ppl. who hate blue cheese will ask you what your secret is.
If you start with oil, your salt will never be as finely dissolved, making the vinaigrette less tasty.
Just a simple tip I was once told by a grand chef.
About garlic, I don't like garlic presses either. Mostly because they're a real pain to clean. I find the simplest way to get the same effect is to lay the garlic on a cutting board, place the flat side of a broad knife on it with one hand, and give it a good whack with your other hand. The garlic is smashed flat in the blink of an eye. You may need to mince the flattened garlic a bit to break it up.
Balsamic vinegar is sweet, and you should only use it if you actually want that sweetness; it is not automatically "better" than regular wine vinegar for all uses.
I use a fork to press the garlic. I was told it woul be good first to put salt on to the carving board because it absorbs the essential oils of the garlic, so you don't loose them by pressing the garlic.
Anyway, I love replacing part of the balsamic with rice wine vinegar. It's not as acid as some other vinegars. It doesn't overrride the flavor of good balsamic and it cuts some of the cloying sweetness. It's actually become my favorite vinegar for more than just sushi rice.
After you smash the garlic with the side of the knife, you can keep on pulverizing in the same manner until you have a fine pulp that incorporates into the emulsion better than minced or crushed garlic.
thanks for posting this recipe. This dressing is so much healthier and tastier than anything you can buy: no hydrogenated oils. I no longer have those hundreds of bottles of dressing in my refrigerator door!
Start with mustard, dissolve it with your choice of wine or basalmic vinegar until you've got a nice liquid paste, then add a blend of roughly 1/3 olive oil, 2/3 sunflower oil until it has the consistence you wish. Add any spice you want after that.
For a lighter version, you can replace half of the sunflower oil (1/3 of the oil mix) with warm water, it doesn't kill the taste but makes it fluffier.
Another variant of it if you don't like mustard is to replace it with some greek yogurt, but then it's got to be eaten right away. You also can't use basalmic vinegar with it.
I smash garlic and add to oil, let it sit and also add other seasonings which are oil soluable, for example rosemary will impart it's flavor to oil better than to vinegar. Basil is best infused in the vinegar, or even sprinkled (dried) directly on the lettuce.
I only use balsamic in cases where I want that specific flavor. It does meld really well with blue cheese.
Usually I want a closer ratio between oil and acid. To prevent the acid from being overwhelming, I might cut the vinegar with white wine, or with smashed fruit, such as strawberries, or with straight juice (try mixing apple cider and balsamic) for a sweeter taste.
For a quick dressing on good fresh greens and veggies, at the table, all you need to really do is sprinkle olive oil (first) on the greens, toss, and then splash on some cheap white vineger, toss, then S&P for an on the spot dressing. Simple, cheap and nice.
And mustard really does magic to emulsify the oil and vinegar.
I also use a dash of fish sauce for the saltiness. It is rich in free glutamates, which enhance the other flavors, and tastes a little like parmesan cheese in low concentrations.
By the way, mustard powder is dirt cheap at an Indian foods store, and excellent quality.
Golden Boy is probably the best fish sauce, but Squid brand is good also.
dujon mustard emulsfies in well and gives a sweet and sour taste which when pour on a grean salad it's really tasty,
last but not least add some salt to neutralize the acidity,black pepper an d mixed herbs last,
i keep the dressing overnite to make sure all is well mixed and to enhance the taste for later use.
This helps the emulsification process and brightens the flavors.