Please welcome guest author Michael Ruhlman as he demonstrates how to apply a basic ratio to making vinaigrettes. ~Elise
First things first. I am a huge fan of Elise and am honored to be here on this blog. Elise, thank you!
Some of you know I’ve just published a book called Ratio: The Simple Codes Behind the Craft of Everyday Cooking.
It’s all about proportions and how knowing proportions for fundamental techniques liberates you in the kitchen.
Here is a perfect example of a culinary ratio, one that’s fairly standard: The 3-to-1 vinaigrette, or 3 parts oil, 1 part vinegar.
That we are willing to pay three or four dollars for bottled salad dressing when a delicious vinaigrette costs just pennies to make yourself, is an example of just how far away from the kitchen our processed food system has taken us.
A ratio is just a baseline. Maybe you prefer a very sharp vinaigrette with just two parts oil. If you use lime juice as you acid, you may need more than 3 parts oil. I think the standard 3-to-1, though, is just right.
In the dressings below, I use extra virgin olive oil. If you want, you could use a more neutral oil. It’s all a matter of what flavors you want.
Replace it with a tasty nut oil, and your vinaigrette is transformed again (replace the olive oil with walnut oil in the first recipe here, add some chopped walnuts and a dash of honey for a superlative walnut vinaigrette).
Embrace a single ratio, and you will walk away with a thousand vinaigrettes. Here are three examples, all based on mixing two tablespoons of sherry vinegar with six tablespoons of olive oil (for a half cup total), each one building off the other.
Remember the better your sherry vinegar, the better the vinaigrette (look for those produced in Spain).
The Vinaigrette Ratio
- Prep time: 5 minutes
Method
3 Sherry Vinegar-based Vinaigrettes
Sherry-Shallot Vinaigrette
This is a great all-purpose vinaigrette for salads, sliced tomatoes or other raw vegetables.
- 2 tablespoons sherry vinegar
- 1 tablespoon minced shallot
- Salt and pepper to taste
- 6 tablespoons extra virgin olive oil
Combine the vinegar, shallot, salt and pepper. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking.
Tarragon-Mustard Vinaigrette
This is a little heartier than the above, can be used to dress greens, whole vegetables and would make a lovely sauce drizzled over lean white fish.
- 2 Tbsp sherry vinegar
- 1 Tbsp minced shallot
- Salt and pepper to taste
- 6 Tbsp extra virgin olive oil
- 1 to 2 teaspoons whole grain or Dijon mustard
- 1 Tbsp minced tarragon
Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon just before serving.
Gribiche Vinaigrette
Gribiche is traditionally mayonnaise based, but I like it as a vinaigrette better. It makes a wonderful sauce for roasted pork loin, or any pork preparation. Last week I used it to dress a salad of pancetta lardons and arugula. It’s hearty and packed with ingredients.
- 2 Tbsp sherry vinegar
- 1 Tbsp minced shallot
- Salt and pepper to taste
- 1 teaspoon whole grain or Dijon mustard
- 6 Tbsp extra virgin olive oil
- 1 Tbsp minced tarragon
- 1 hard cooked egg, finely chopped
- 1 Tbsp chopped cornichons
- 2 teaspoons capers, roughly chopped
Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon, egg, cornichons and capers.
