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Just sharing that sesame (including seeds, sesame oil and tahini) are an increasingly frequent allergen. Most bakeries now label if it is used anywhere in their facility.
Some tahini or oil would be well-hidden in a vinaigrette, so just be aware of who you’re serving it to, since they will have no way to detect it.
NO ! I will die on this hill ! Vinaigrette is made of mostly vinaigre (T_T) That's not oilgrette or huilegrette.
The basic recipe is 1/4 oil, 3/4 vinaigre and plenty of salt.
Texture is obtain by emulsioning and the final product should be use right away.
By reducing vinaigre quantity to 2/3 (and no less) or even reducing further the oil, you get room for many extra flavoring or emulsifier that make the texture easier to obtain or more stable.
The adding of spice, or herbs (fresh or dried, grounded or not) doesn't change anything in oil/vinaigre ratio.
Yeah. I've made my own salad dressings forever because I don't like a lot of the store-bought ingredients. Considering I don't want my salads to be super calorie-dense, I only use like 10 -15% oil.
You don't need a lot of oil in a dressing. There is no need for them to be fat. I believe that if you dressing is incompatible with a healthy diet, it is hiding a deficency in taste until all that fat.
It's a bit complicated for a "simple vinaigrette".
Pour about equal amounts of oil and vinegar in a jar; add a little salt and pepper.
Screw on the lid and shake that shit.
Pour it on stuff.
Sauces can get arbitrarily complicated. If someone wants a simple recipe, keep it simple.
I do that, but I add a bit of maple syrup as well. I like my vinaigrettes more acidic, so I usually put more vinegar than oil.
You can add lots of things. I tend to throw in liberal amounts of smashed garlic and some mustard. Depending on what's available in the garden, I may throw in some fresh herbs. Sometimes I toss in a little lemon zest or a finely smashed caper.
But none of that is needed in a simple vinaigrette.
I mean you need the mustard or it won't emulsify. 2 parts oil for one part of acid is better imho
Mustard will make it better but you don't need it.
You won't get as good an emulsion and it will separate faster. Once you pour it on some salad it will be pretty hard to notice that.
If someone is at the point in their cooking journey where they're asking how to make vinaigrette, I keep it as simple as possible. TBH even the pepper isn't strictly necessary. Many people don't have pepper grinders and preground pepper doesn't add much flavor.
Salt is the only one that I'd say is absolutely necessary.
These are not vinaigrettes, these are just various salad dressings. Vinaigrette has only vinegar, mustard, oil, and if wanted salt. You can substitute mustard with egg yolk.
60% oils, 30% acids and its called a "vinaigarette" and not an "oilette." 🤦♂️
maybe they wanted to avoid unfortunate rhymes
Ah, never thought of adding jam to the dressing, thanks.
your post history is a fucking trove of gold. love you, please keep posting!
Thank you I was also told to slow down :P
Are all the guides OC or do you source them from somewhere? Helpful either way but if you’re making them all, my hat is well and truly off to you.
don't listen to them. this is the stuff i save to a hdd so i can refer to it after the apocalypse.
Just as a heads up to anyone reading this... Don't use sesame oil to make an oil and vinegar dressing. I did it once and shit my pants so bad I never wore khaki pants again. That stuff isn't like Olive oil or anything else in your kitchen. It is Instant Bad Day in a bottle.
I use it everytime I want to make a asian-inspired salad. I haven't had an issue in many years.
I make vinaigrette with sesame oil from time to time and never had a problem. Maybe it depends on people, digestion can be different from one person to another. (I dedicate this comment to my poor grandma who can’t digest half of fruits and vegetables properly.)
I use it all the time to fry rice and veggies. Is it being raw the problem, like there as protein that denatures? Or is it quantity and you, are way too much?
Pretty sure it was being raw that did it. I've cooked with it since and never had a problem. But when it goes on a salad, it's typically just right out of the bottle... Never again.
My wife is Chinese and we put copious amounts on almost all dishes, plain and raw. Never got any stomach problems - have you tried again to check if that was really the issue? Might have been another ingredient after all.
I could... tell when I made it to the bathroom. The sesame oil was not digested at all. I have eaten the same type of salad before and since.
Maybe it's a unique thing to just me, but no, I'll never try that again just to see. It was a horrible experience.
Thanks for the heads up!
Ew vinaigrette. Olive oil, Balsamic and salt gang represent 🇮🇹
basically a vinaigrette but even simpler. just needs a very good oil and balsamic and good balsamic aint easy or cheap to come by
Luckily for me, my father-in-law has a home production of excellent balsamic vinegar
Lucky you. How does one make quality balsamic at home?
No clue to be honest, I'm just the recipient of precious gifts
This is good stuff, thanks!
I do the french one, with balsamic vinegar and honey. Highly recommend.
Wait
Vinaigrettes are sweet? Wtf have I been ingesting, they always taste awful and create a strange shocking/tickling feeling down my spine
Well I guess ketchup does it too.
They can be sweet, but definitely don't need to be.
What are you using for oil? Perhaps it's rancid. Or perhaps you have an allergy.
Idk its usually the restruant serving it and they taste super sour and bitter and tingly
Best Asian one so far for me is mayo, rice vinegar, soy sauce, sesame seed and sesame oil. That shit is just magic. Bonus if you can use the Japanese mayo.