How to make the perfect vinaigrette – Vinaigrette recipe (VIDEO)

20 Comments

1. Michelle Melendez

   Can you use any kind of mustard? ?
2. Freethinking Влади́мир

   Bit simplistic, I have to say that.

   – explain that the mustard is the emulsifier, i.e,. the binding factor between the oil and the acid.
   – explain that the ratio is 1:3:9 (mustard, vinegar, oil) to begin experimenting with
   – explain that optional salt or pepper is to be dissolved in the vinegar before adding the oil
   – explain that optionally a tiny amount of sugar or honey can be used to soften up the acidic taste.
   – trap to avoid: use really small amounts of any sugar or honey. Before you know it's too much and it's hard to fix it.
   – explain that the vinegar can be a combination of multiple acidic products. You don't have to use either vinegar or lemon juice. Mix them if you want as long as the ratio's are more or less preserved
   – explain that the salad should be with the vinaigrette for half an hour in the fridge (stir occasionally) for maximum tasty effect on the salad itself. It really makes the difference.
   – explain viewers they can experiment with herbs, lot's of them. The result can be almost magical.
   – kicker: explain that the mustard isn't even needed. Use 1:3 ratio of something acidic and oil, then add whatever you like! The added mustard is more or less some French style, if I'm not mistaken. Anyway, you can leave it out.
    
   Now we have  base for that 'perfect' vinaigrette people were looking for in this video. And still, it's only a 'base', because it takes a few attempts to get it right for you. I learned the hard way by the way, that's why I'm disappointed that in many videos like this one, a 'professional' chef keeps things too simple. Because of that, viewers are not taught to move cooking to a higher level (i.e. knowing the logic instead of merely memorizing steps) .
3. Alessandra Lopez

   that vinaigrette looks absolutely disgusting
4. dan genon

   can i use lemon juice instead of wine?
5. Mary S.

   I tried it and it was delicious. thank you!
6. Mary S.

   Oh okay, thanks for the response!
7. Howdini

   Yes, but only about 4-6 tsp.
8. Mary S.

   Oh thank you, and I clicked on the link and looked, but it still doesn't say how much vinigar to use, lol. But thank you and it still looks like maybe a quarter of a cup. But I guess it's just to your own taste. 🙂
9. Howdini

   4-6 tsp (to taste). There is a link under the video in the description bar that will take you right to our website where the entire recipe and ingredient list is provided for you. Hope that helps! 😉
10. Mary S.

    How much vinigar did she use? She didn't say but it looked like maybe a quarter of a cup?
11. Howdini

    Often time people substitute Wasabi powder or horseradish. Hope that helps. 🙂
12. Fran R. Lampasi

    I don't like mustard. Is there anything else to use?
13. Howdini

    Yes! It is easy! Give it a whirl and let us know how it turns out! 🙂
14. benedicto talucad

    wow..that was easy
15. kabascoolr

    Wow.. That's sure a lot of olive oil. Especially considering the fact that, just one tablespoon is 100+ calories. Which would make 3/4 cup(what you used) a thousand or more calories.
16. Shane Crown

    thx for the tip
17. HattieLovesCattie

    I don't care for olive oil that much so rather use canola or sunflower oil.I buy the Good Seasons packet mixes then just add different vinegars to it.Sometimes I add Worchestershire sauce or ketscup to the bottle.
18. Saartje05

    @h8stupidppl I just made it with balsamico vinegar and olive oil. I used honey mustard. Tasts great. Imo that is.
19. Jason Yee

    @madmanmike69 blender if you add the oil the same way, but magic bullet wouldn't as you'd have to add the oil all at once
20. Cornf1ake

    so putting it in a blender or magic bullet wont work the same?