What is a nice simple way to make vinegarette?

Answer 1

Mix 1 part vinegar to 2 parts oil and season with salt and pepper.

Answer 2

The main thing is to use top-quality oil: extra virgin olive oil, first cold pressing. It doesn't have to be the most expensive. Read the labels carefully and you'll see that a lot of the expensive brands are severely over-priced.

Put the ingredients in a screw-top jam jar and shake vigorously. It makes it thick and frothy, which is nice. Also, what you don't use can be kept in the jar for days or weeks until you need it - just shake well before use.

In fact, you'll find that after a few days, it tastes even better.

A good recipe is 1/2 jar of olive oil.
1/4 the amount again of vinegar (malt or balsamic)
1 or 2 heaped teaspoons dark brown sugar (molasses is best).
1 teaspoon Dijon or English mustard (made up, not the powder)
1 shallot or a slice of onion, finely chopped
1 clove garlic, crushed
A little ground black pepper

Lemon juice is a pleasant alternative to vinegar, but you won't need so much.

You can adjust the taste: if it's too tart or too bland, add more oil or more vinegar as appropriate. Add extra mustard for more bite, and so on.

If you want a REALLY simple vinaigrette, all you need is oil and vinegar, but then the taste of the vinegar becomes important. Red wine vinegar is best.

Answer 3

The best vinegarette is made out of a mixture of 4 tastes: salty, sour, sweet and spicy (garlic+pepper)
I take a teaspoon of salt
half a teaspoon of sugar
1/4 teaspoon of pepper
juice of two lemons or 25 ml of vinegar
4-5 cloves of garlic
1/3 cup of olive oil
1/3 cup of water
I also add some (about half a teaspoon) of Provencal herbs

crush garlic and mix it with the other ingredients. You can make a whole bottle and keep it in the fridge, tastes better after few days.
Enjoy;)

Answer 4

One of the simple, but scrumptious vinaigrette's I make is:

In a metal bowl, measure in 1/2 cup olive oil.
Add fresh garlic (finely minced)
Basil (fresh preferred, dry OK, too)
seasonings (I use salt & a dash of pepper)

Whisk together until the seasonings are fully blended into the oil.
Add your vinegar. There are several types you can use, but my preferance is Balsamic.

NOTE: The rule of thumb for using oil & vinegar is 2 parts oil to 1 part vinegar...so if you started with 1/2 cup oil, then you would add 1/4 cup vinegar.

After adding the vinegar, whisk briskly and pour lightly over your salad JUST before serving...toss and serve.

Hope this helps!

Answer 5

My favourite recipe is this;
The juice from a whole lemon.
1 clove of garlic
1 tbsp of english mustard
Some good quality extra virgin olive oil
Salt and pepper

Chop the garlic as finely as you can. Mix the lemon juice and olive oil together. Add the ingredients together and mix well. Season to taste.
When you're done, remove the garlic if you prefer. (although I like to keep it in)
Use it on a nice mixed green leaf salad, with some chopped red peppers and maybe a few nuts and pumpkin seeds thrown in.

Answer 6

heres some delius vinegarrette for you to ponder

Blueberry Vinegarette
Blueberries give this vinegarette a truly unique flavor.

Prep. time: 5 minutes Cooking time: 0
Serves: makes about 1/2 cup


Source: Fabulous Food Associations


Ingredients


1/4 cup olive oil
3 tablespoons blueberry balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon ground black pepper



Directions

In a cup combine olive oil, Blueberry Vinegar, salt and ground black pepper. For a creamier dressing stir in 1 tablespoon mayonnaise or plain yogurt.







Rice Wine Vinegarette
Yield - 750ml Wine Bottle

Ingredients
1 SPRIG FRESH ROSEMARY
1 SPRIG FRESH LEMON THYME
2 SPRIGS FRESH OREGANO
1 POD WHOLE FRESH GARLIC (Toes peeled)
2 CUPS RICE WINE VINEGAR
6 OUNCES EXTRA VIRGIN OLIVE OIL

Method
Combine all ingredients in a clear wine bottle, cork and store for a minimum of one week before use.

Alternate Method
If fresh seasonings are not available then substitute dried ingredients. Specialty or gourmet stores have whole dried sprigs available.


CHICKEN AND WALNUT SALAD WITH RASPBERRY VANAIGRETTE
Serves approximately 8

Dressing:

1 cup extra virgin olive oil
2 tb Balsamic vinegar
3 tb Worcestershire sauce
1/2 cup raspberry Vinegar (recipes follow)
2 garlic cloves crushed
1 tb fresh ginger grated
½ tsp ground oregano
½ tsp Paprika
1 tsp brown sugar
salt and pepper to taste

Salad

1 bunch small fresh spinach
1 bag of organic Mezclum
1 1/2 cups walnuts -- coarsely chopped
1 sweet red pepper – julienned
1 package fresh mushrooms washed and sliced
4 whole scallion -- thinly sliced
2 cups skinless boneless chicken breast -- cooked and sliced

Combine dressing ingredients and blend well. Refrigerate. Wash spinach and Mezclum thoroughly. Combine greens and remaining salad ingredients in a large bowl. Toss well. Add dressing to taste and toss again. Reserved dressing may be stored in a covered glass container in the refrigerator for further use.

RASPBERRY VINEGAR
Serves 1

4 lb Raspberries
2 c Vinegar
1 lb Sugar

Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. Source: Pennsylvania Dutch Cook Book -Fine Old Recipes, Culinary Arts Press, 1936.

SALAD OF MIXED GREENS (12 servings)

3 tb Olive oil, preferably extra-virgin
2 tb Raspberry-flavored vinegar
2 ts Dijon mustard
1/4 c chopped cilantrillo (Chinese parsley)
Salt & freshly ground black -pepper to taste
1 lb Mesclun
Chive blossoms, chopped Walnuts & raspberries-for garnish

For the salad mix called Mesclun it is available at most supermarkets already washed. Of course, you can use your own mix of baby lettuces, such as lamb's lettuce, oak leaf, spinach greens, cress or rocket. In a small bowl, whisk together the ingredients for the dressing. Stir in chives and season with salt and pepper. Toss mezclum with the vinaigrette in a large bowl. Scatter chive blossoms, chopped walnuts and raspberries over the top and serve.

Answer 7

A nice simple one -1/2 cup of oil,add some cider vinegar till emulsified,add lemon or lime juice season to taste wallah.

Answer 8

Whisk together some olive oil and vinegar until it is emulsified. Use a fork if you don't have a whisk.

I like to use seasoned japanese style vinegar - it has a little sugar in it. Add salt and pepper.

You are done.

Answer 9

Salad vinegarette

1/4 cup vegetable oil (canola or olive are good)

2 T. vinegar (cider, balsamic, tarragon)

1 small clove garlic, minced

1/8 tsp. pepper

1/4 tsp. salt

Combine and refrigerate up to 4 days

Answer 10

virgin olive oil and balsamic vinegar. You can add crushed garlic, salt, pepper, a few herbs.
Also try adding white or red wine vinegar. Taste to get the ratios correct. If it's too oily add more vinegar, too vinegary, add more oil.