Getting the Perfect Vinaigrette
It never changes – the two basic elements of vinaigrette will always be oil and vinegar. This is why it is so surprising that for some people, making the perfect vinaigrette is such a trial and error procedure.
The creation of the perfectly balanced vinaigrette is heavily dependent on the other ingredients that come into play: balancing the hints of Dijon mustard with the just the right amount of garlic and touching up with dashes of pepper. Making these ingredients work together requires that the one preparing the vinaigrette understands the importance of each ingredient, and how it contributes to the overall taste of the finished product
A Vinaigrette that tastes excellent doesn’t follow a formula, nor is it a procedure governed by strict rules. The key to making the perfect vinaigrette is one easy rule: taste as you go. Who knows, on certain days, your ingredients may not be at their best tastes, and following a formula could mean life or death for the success of your dressing. Adjust with your taste as you go along, that’s the key.
The preparation of a fine vinaigrette, like we said, follows no rules. Yes, there are a set of guidelines, and suggestions, but generally, everything can be adjusted to suit each one’s preferences. For example, it is not a strict rule that the ratio would be one part vinegar for every three parts oil; it may be recommended, but nowadays, with most people cutting back on fatty intake, this ratio has definitely adjusted. Although from some professional chefs, vinaigrette follows a one to one proportion, most individuals are happy with a one to two mix.
Vinaigrette making is only limited to how far you are willing to go and experiment. There are a wide variety of vinegars and oils out in the market all ready for the taking. Experiment with rice wine vinegar or balsamic vinegar. Rice vinegar gives a more delicate flavor, whilst the balsamic kind, having been aged, is milder than the other. These vinegars carry flavors that are strong on the senses, so although they are exciting alternatives, go easy on them as using too much might overpower the dressing.
Just like vinegar, olive oils come in a plethora of flavors, strengths, and blends. There are so many variations to olive oil nowadays; there are those infused with garlic, chilies, herbs, fruits, and even nuts. Just remember to proceed with caution if using flavored oils as they also carry flavors that hit the senses heavily, and the thing to achieve is just the right balance of things. Also take into account, for both olive oil and vinegar, you get what you pay for. For excellent results, choose a quality extra virgin olive oil, and an authentic Italian balsamic vinegar.
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