All-Purpose Vinaigrette
I like the flavor of red wine vinegar, but some versions can be extremely acidic. In vinaigrette, the vinegar gets the last word, so make sure yours is good quality. Look for vinegar with acidity between 5 and 6 percent any higher, and the vinaigrette will be harsh.
I like the flavor of red wine vinegar, but some versions can be extremely acidic. In vinaigrette, the vinegar gets the last word, so make sure yours is good quality. Look for vinegar with acidity between 5 and 6 percent any higher, and the vinaigrette will be harsh.
- Carbohydrate 11.149919145 g
- Cholesterol 0 mg
- Fat 289.34181529625 g
- Fiber 0.615093742132187 g
- Protein 2.21147178125 g
- Saturated Fat 36.4360118473625 g
- Serving Size 1 1 cup (484g)
- Sodium 1349.63063555 mg
- Sugar 10.5348254028678 g
- Trans Fat 10.794921218975 g
- Calories 2627 calories
Step-by-step
- Combine all the ingredients in a bowl and whisk very well. Or, if you have the technology, mix the vinaigrette with a handheld mixer; or place the mixture (in 2 batches) in a blender jar and combine on low speed for 10 seconds, or blend (in 2 batches) in a food processor.
- Transfer to a quart jar with a tight-fitting lid and refrigerate until ready to use. The vinaigrette keeps refrigerated for up to 3 weeks; shake or stir before using.
Acid Selection and Acidity Levels
Vinegar acidity dictates the harshness of a dressing. Red wine vinegar should fall between 5 and 6 percent acidity. Anything higher overpowers the oil and creates a sharp finish. Check bottle labels before purchasing. Cheap vinegars often carry uncalibrated acid levels that ruin dressings instantly.Emulsion Mechanics
Whisking alone creates an unstable mixture that separates quickly. Mechanical blending using a handheld immersion blender or food processor forces oil droplets to shear properly. Process liquids in two separate batches to prevent motor strain and achieve a uniform suspension. Emulsified fats coat salad greens evenly instead of pooling at the bottom of the bowl.Storage and Longevity
This emulsion keeps safely for up to three weeks stored in a sealed quart jar in the refrigerator. Cold temperatures solidify certain vegetable oils. Allow the jar to sit at room temperature for 15 minutes before serving to loosen the fat. Vigorous shaking redistributes settled solids prior to pouring over robust greens or roasted vegetables.
