Peace and Love in the Kitchen

OIL – Usually, the OIL is extra virgin olive oil.  ”Virgin” means that the oil came from the first cold pressing.  ”Extra Virgin” means it came from the first cold pressing of specially selected olives.  When you are cooking with olive oil, that distinction doesn’t make much of a difference.  In a salad dressing, it does.  Extra virgin has a better flavor.  Use the best olive oil for the best dressing.

ACID – The ACID can be fresh lemon juice, fresh lime juice, wine vinegar, rice vinegar, cider vinegar, or any combination of vinegar and lemon juice.  Caveat:  Do not use balsamic in salad dressing.  It will overpower everything.  Most of the time, white wine, red wine, champagne, and sherry vinegars are the best choices.  Lemon or lime juice has a more subtle flavor.  When you are serving fish, use lemon or lime juice in the vinaigrette.

OPTIONAL FLAVORINGS:
A “mother sauce” by definition is a sauce base.  It means that additional flavors can be added to change it.  Here are some simple suggestions for varying the flavor of your vinaigrette:


For 3/4 cup EVOO + 1/4 cup vinegar or lemon juice, add any or all of the following:

• 1 clove minced garlic and/or 1 Tbsp minced shallots
• 1 tsp Dijon mustard
• 1 tsp dried or 2 tsp fresh chopped herbs (rosemary, parsley, tarragon, or dill)

COMBINE:
Combine optional ingredients with the acid.  Whisk the oil and acid together in a bowl, or pour everything into a jar and shake vigorously.  The oil and vinegar will emulsify.  This makes the dressing creamy.  (Note:  While I prefer the creaminess of an emulsified vinaigrette, you can also drizzle the ingredients individually over the food and toss.)  Add salt and pepper to taste.

THE BEST PART:  IT’S UP TO YOU
Figure out what you like.  Taste. If you like more acid than 3:1, then adjust.  Play with it.


CAVEAT:  VINAIGRETTE AND SEAFOOD
Always use lemon, lime, or other citrus as your acid when making vinaigrette to be served with seafood or fish.

WAYS TO USE VINAIGRETTE:

• mix into salad greens
• drizzle over any cold or room temperature raw or blanched vegetable (ie. asparagus vinaigrette)
• drizzle over warm steamed vegetables (broccoli, asparagus, etc.)
• use as dip for raw or blanched vegetables
• use as a sauce on roasted or grilled seafood, chicken, or even red meat
• use as a dip for cold boiled shrimp and crab
• use as marinade for chicken, seafood, pork, beef, or lamb in vinaigrette and grill

3:1 – 3 PARTS OIL + 1 PART ACID

Peace and love from my kitchen to yours,

Waverly