FOOLPROOF VINAIGRETTE RECIPE - (4.3/5)
Provided by Venzie
Number Of Ingredients 7
Steps:
- Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens 1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. 2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Technique Emulsification Magic A thoroughly emulsified vinaigrette is the key to the best flavor. Many vinaigrettes contain an agent that helps oil and vinegar combine into a unified sauce (and stay that way). We tested three emulsifiers-mustard, egg yolk, and mayonnaise-to find out which would hold the dressing together longest. THE EXPERIMENT Using separate stand mixers fitted with whisk attachments, we created three vinaigrettes: We added ¼ cup of vinegar to the bowl of each mixer, then added 1 tablespoon of mustard to one mixer, cracked an egg yolk into the second, and used 1 tablespoon of mayo in the third. Then we drizzled ¾ cup of oil into each mixer over the course of 30 seconds, with the mixers running at medium-high speed. Finally, we placed all blended samples on the counter and tracked their progress at 15-minute intervals. As a control, we also made one vinaigrette in a stand mixer with no emulsifier. RESULTS The egg yolk vinaigrette was still stable after more than three hours, making it the runaway winner for stability. The vinaigrette with mayonnaise showed signs of separation after 1½ hours, while the one with mustard started to break apart after only 30 minutes. The control began separating immediately and was almost completely separated after the first 15-minute interval. EXPLANATION Egg yolks contain a high percentage of lecithin, one of a group of fatty compounds known as phospholipids that act as potent emulsifiers, keeping oil droplets suspended within vinegar. Mayonnaise is made in part from egg yolk and therefore contains phospholipids, but a much smaller amount, so dressing made with mayonnaise was stable for a shorter time. The emulsifying component in mustard is a complex polysaccharide that is less effective than the lecithin found in egg yolks and mayonnaise. BOTTOM LINE Despite its superior stability, tasters rejected the vinaigrette made with egg yolk as too eggy. We ended up using ½ teaspoon of mayonnaise to emulsify our dressing and adding ½ teaspoon of mustard for flavor. Vinaigrettes made with oil and vinegar alone completely separated after 15 minutes. Vinaigrettes made with our mayo-based emulsion held together for 1 1/2 hours.
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
VINAIGRETTE
This is simple to make and delicious, especially if you like garlic.
Provided by Karen Castle
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 5
Steps:
- In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.
Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
PERFECT VINAIGRETTE
Provided by Food Network
Time 5m
Number Of Ingredients 6
Steps:
- Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper.
THE BEST VINAIGRETTE IN THE WORLD EVER, EVER
Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.
Provided by English_Rose
Categories Salad Dressings
Time 40m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
- Leave it to sit for at least half an hour before serving to allow the garlic to infuse.
Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4
COOK'S ILLUSTRATED FOOLPROOF VINAIGRETTE
Make and share this Cook's Illustrated Foolproof Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Salad Dressings
Time 5m
Yield 1/4 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients and whisk in the oil.
Nutrition Facts : Calories 1453.2, Fat 162.4, SaturatedFat 22.4, Sodium 1281.9, Carbohydrate 3.9, Fiber 0.3, Sugar 0.1, Protein 0.9
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