Without the salad it is like a summer without sun: here is the vinaigrette in unusual interpretations
Seasoning of Mediterranean cuisine, the vinaigrette owes its name to vinegar, in French vinaigre, which prevails with its flavor despite being an emulsion based on mounted oil such as mayonnaise. Unlike the latter, however, it is unstable: that is, it tends to disassemble if left to rest, due to the separation from the fatty part from the watery part.
The coded proportions provide 1/3 of vinegar and 2/3 of oil for a sour and consistent sauce.
Decreasing the vinegar to 1/4 results in a less acidic and more fluid vinaigrette. Ideal for dressing salads, boiled vegetables, meats and fish, it can also be used to marinate meats and fish before cooking.
Below, the recipe for about 150g of sauce: generally about 25g per head, but half a salad can be enough for a salad.
The flavor of the vinaigrette
In addition to the choice of the acid element (different vinegars or citrus fruit juices or sour fruit) and mustard, you can intervene on the flavor of the sauce with the aromatic herbs: mint, basil, chives, marjoram, thyme, parsley.
Texture of the vinaigrette
The faster it emulsifies, the more full-bodied the sauce: the fat particles made smaller by mechanical action bind more easily with the aqueous part. For vinaigrettes that have a higher percentage of pain, therefore, it is advisable to use the electronic mixer.
Acidity
By following our dosage instructions, use more acidic vinaigrette to marinate or flavor meat and fish, less acidic for vegetables
The basic vinaigrette recipe and 4 variations
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