Vinaigrette has a very simple combination of flavors that when combined sets your salad apart. The basics are vinegar, oil, an emulsifier and typically a little salt and pepper. You have some options as you choose an emulsifier, but dijon mustard is a common choice, other options include egg yolks as in Cesar, mayo and honey. With regard to flavor combinations for oil and vinegar, go crazy, try whatever sounds good. Some favorites around here are Walnut Oil with Gravenstein Apple Balsamic, Robust Extra Virgin Olive Oil with Traditional 18-year Age Balsamic and Tuscan Herb Infused Olive Oil with Sicilian Lemon Balsamic.
To make the vinaigrette use these two simple recipes:
Red Wine, Champagne Wine or A Premium White Balsamic (more tart, high acidity vinegar)
3 Tbl vinegar, 1/2 c. oil, dash of salt and pepper, 1 tsp of prepared dijon. Consider adding some garlic and herbs. Liven it up with some curry powder, the options are endless!
Balsamic Vinaigrettes (sweeter, lower acidity)
1/4 c. balsamic, 1/4 c. oil, dash of salt and pepper, 1 tsp of dijon. Consider adding a splash of citrus juice.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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