Tip Tuesday 8/9/16
These ingredients form the foundation for most of the vinaigrettes that I create:
- Thyme (fresh or dried, prefer fresh)
- Vinegar (usually apple cider vinegar or sherry)
- Dijon Mustard (emulsifier)
- Oil (usually EVOO)
Some items will be subtracted and added depending on the type of vinaigrette, but most of them will stay constant. With this as your base you can mix and match flavors to create whatever vinaigrette you want. With most vinaigrettes there will be a constant of vinegar, sweetener, oil, and emulsifyer. My preference of sweetener is honey or if you have agave nectar, that will work as well (it’s also better for those you have insulin issues, it will not spike your levels like sugar or honey will). The vinegars that I tend to choose most often are sherry and apple cider vinegar. I feel that white and red wine vinegars are too abrasive and would take over whatever flavor you were trying to build. When it comes to asian vinaigrettes I would use rice wine vinegar, swap out the thyme and shallot for garlic and ginger. The emulsifier that I tend to use the most is Dijon mustard. Emulsifiers are what make a vinaigrette creamy and not separate (there will more on those in next weeks Tip Tuesday). And in a few weeks I will show you how to make a vinaigrette using this foundation.