One of the things you learn fairly quickly if you are cooking for a living is how to make a vinaigrette. Low cost and high appeal (think raspberry walnut vinagrette – which in reality might just be raspberry vinegar and walnut oil). They teach you that the ratio in making a vinaigrette is 3:1. Three parts oil to one part vinegar (or acid). So why don’t they call it an oilagrette then??? Moving on…
This ratio is not set in stone. Vinaigrettes are something that you can truly make your own. As long as you put the ingredients of oil, vinegar and some kind of emulsifier and master the technique of emulsifying it, you are set. They can do double duty as a dressing or as a great marinade.
I amost always use olive oil and white balsamic vinegar since these are staples in my kitchen. I find that if I do use mustard as an emulsifier, I start out by adding it sparingly and add more to taste.
This is my go to vinaigrette recipe:
Parmesan Balsamic Vinaigrette
- 1 garlic clove, minced and mashed
- 1/2 tsp salt
- 2 Tbsp White Balsamic Vinegar
- 1 tsp lemon juice (DO NOT use bottled lemon juice)
- 4 Tbsp minced basil
- 1/2 cup grated Parmesan Cheese, finely grated
- pinch of pepper
- 1/2 cup olive oil
- On your chopping board, combine the garlic and salt. Mash together to form a rough paste. Transfer to a large mixing bowl which has been set over a somewhat damp dish towel to prevent the bowl from skating across your counter.
- To the garlic add the White Balsamic Vinegar, lemon juice, basil, cheese and pepper. Whisk to combine.
- Slowly pour the olive oil in a steam, whisking continuously until well blended.
A few notes:
- Try and have all the ingredients at room temperature. They will emuslify better.
- If you are taking this to a party, put in a container with a tight lid. Right before serving vigorously shake to combine.
- You can substitute Pecorino Romano for the Parmesan Cheese. This gives it a nuttier and a somewhat stronger bite.
- Need a blue cheese dressing? Make the dressing as instructed but substiute the Parmesan Cheese for Blue Cheese Crumbles and add it after whisking.
