Vinaigrette is a mixture of acid, usually vinegar, sometimes citrus juice and oil. It’s generally favored with herbs, spices and other ingredients like mustard or fruit juice.
A basic vinaigrette stars with one part vinegar into which three parts oil is drizzled slowly as you whisk until it emulsifies into a smooth sauce. Season with salt and pepper to taste. The addition of the small amount of mustard can keep the oil and acid in an emulsion. Here we’re using one tablespoon of Dijon, added to the white wine vinegar to create a classic French dressing, before whisking with the extra virgin olive oil.
Balsamic vinaigrette is a dressing made by adding olive oil and other seasonings like minced shallots into balsamic vinegar. Fresh herb vinaigrette is a salad dressing that we can make all year long now as the store always has a variety of fresh herbs. In a blender, add one third cup of white wine vinegar, a pinch of salt and pepper, a sprig or two of fresh rosemary, a few fresh basil leaves or any fresh herbs that you like, and two cloves of garlic. Blend for 10 or 15 seconds until all the herbs and garlic are finally minced. Now gradually add one cup of extra virgin olive oil and continue blending for 10 to 15 seconds or until everything is mixed well.
Serve this herb vinaigrette over any salad. This beauty is a green salad topped with pecans, gorgonzola and dried cranberries. Fresh herb vinaigrettes. Pass the greens please.
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