Vinaigrette is really simple to make.

Although there are many types of vinaigrette available commercially, there is nothing that compares to the freshness of a homemade vinaigrette. It simply tastes infinitely better.

You can make the quantity you need, vary it’s taste and it’s far more cost effective. A good simple vinaigrette can completely change the character of a salad.

Making a basic vinaigrette

You can use this recipe as it is, or add herbs and spices to change the favour and appearance of the vinaigrette to suit the salad or dish you are serving.

Adding chives to a vinaigrette is always a good step with a green leaf and cucumber salad. Chives add colour, texture and a pleasant mild taste.

The ingredients for a simple vinaigrette

The quantities vary with the quantity of vinaigrette you want to make. Here are some guideline rules.

The ratio of oil to vinegar should be around 3 parts oil to 1 part vinegar. So if you only want a small amount, then 3 tablespoons of oil to 1 tablespoon of vinegar for instance. You can scale this up or down!

The ingredients for the vinaigrette

White wine vinegar
Virgin olive oil
Salt and pepper
Dijon mustard

The method to make the basic vinaigrette

Firstly, we need a bowl to mix the vinaigrette in. Put it on a none slip surface if you can. I usually put the bowl on a tea towel which does the job!

1. Put the vinegar into the bowl and very lightly season with salt.

2. Add a very small amount of Dijon mustard and mix well.

The mustard is used as an emulsifying agent to allow the vinegar and oil to bind together as they don’t normally mix.

3. Slowly add the oil into the bowl while continually mixing.

4. Continue to mix until the oil and vinegar are completely emulsified.

5. Season the vinaigrette to taste with salt and pepper.

The vinaigrette is ready for use though it’s better if you can leave it in a fridge for an hour or so.

Enhancing and experimenting with the flavour of vinaigrette

The recipe above is for simple and basic vinaigrette. It’s a great starting point or base vinaigrette.

Experiment to change the flavour it adds. Here are a few ideas for you to start with!

If you are going to use the vinaigrette with Pasta, add finely chopped basil.

Add a splash of Balsamic vinegar for a hint of that sweet sour taste.

Add finely chopped chillies to provide color and a kick. It compliments the coolness of a salad.

Add freshly chopped chives to the vinaigrette.

Try infused or flavoured oils.

Chopped or sliced fruit in a vinaigrette go well with meat and poultry based dishes.

Add black pepper, or any combination of herbs and spices that complement the meal it’s being served with.

There aren’t any limits to what you can do to change the flavour of a vinaigrette. The other thing to remember is that a vinaigrette can be used to enhance almost any meal, not only a salad. Try is as a dressing for pasta for instance.

Vinaigrette can be a subtle and complementary addition to the meal you are serving and provide a lifting contrast.

Hope this helps

Regards
Chris Nizzi

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Add pinches of spices and herbs to the basic vinaigrette to get the taste you want!