Vinaigrette Cooking Information Cooking Tips

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Vinaigrette Cooking Information Tips and Information

Vinaigrette Cooking Information and tips will help you in your cooking and food preparation.These are very useful and quite interesting information that you learn once and then apply at any time you need it.

vinaigrette info

There is an old French saying that it takes four men to make a good vinaigrette: a spend thrift for the oil a miser for the vinegar a wise man for the salt and a madman for the pepper. The standard proportions for a vinaigrette are three parts oil to one part vinegar ho this can vary according to individual taste and the type of oil and vinegar used. Olive peanut walnut or flavored oils are all suitable and the variety you choose will depend on the ingredients in the salad. For example some olive oils are so strongly flavored that they can overwhelm a delicate salad whereas a more subtle nut oil will enhance the salad. You can choose from balsamic cider fruit herb sherry or wine vinegars or alternatively you can use freshly squeezed lemon juice instead as practiced in Greece and the middle East. Salt and pepper are essential and most French chefs will also add a teaspoon of a good Dijon mustard sometimes with a pinch of sugar to emulsify the dressing. To make the vinaigrette simply whisk the vinegar and seasonings (see below) together until smooth then whisk in the oil a little at a time until the mixture thickens. If the dressing separates on standing simply whisk it again before dressing the salad.

Flavorings for vinaigrettes:
There are many flavorings that you can add to a regular vinaigrette. Experiment with some of the following:

Minced garlic
Seeded finely chopped chilies
Finely chopped onion or shallot
Finely chopped or torn fresh herbs
Finely grated Parmesan cheese
Lemon and orange juice and finely grated zest
soy sauce to Oriental dressings
Grated fresh root ginger and spices
Dijon mustard
Mashed avocado
Chopped capers and pitted olives
Crumbled grilled crispy bacon bits
Chopped anchovy fillets
Chopped toasted nuts e.g. almonds cashews peanuts or walnuts
Mashed or chopped hardboiled egg
Diced cheese e.g. feta Swiss or blue cheese
Sauteed sliced exotic mushrooms


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