We've all experienced it - the undeniable truth that homemade dressings reign supreme over store-bought counterparts. Fresh ingredients, after all, are the cornerstone of exceptional flavour!
Not only are they healthier, but they also offer a more budget-friendly and straightforward preparation process. But what takes this dressing to the next level? It has incredible versatility! It effortlessly complements pasta salads, Mediterranean classics, Nicoise creations, and yes, even the humble garden salad.
Now, let's delve into the art of crafting the perfect vinaigrette. The golden rule is three parts oil to one part vinegar. Emulsification is the key - it's what keeps the dressing from breaking apart. A broken dressing indicates that the vinegar and oil didn't quite meld as they should. And remember, this tip isn't just for dressings; it applies to all sauces, forever transforming your culinary expertise!
To start, ensure you have an emulsifier in your mixture; they're the glue that binds oil and vinegar, ensuring they never part ways. Common emulsifiers include egg yolks, mustard, honey, miso, or garlic paste. So, blend your acid and emulsifier base with any additional ingredients, then gently introduce the oil while whisking or blending.
And now, for the pièce de résistance... The Ultimate Homemade Vinaigrette
Ingredients:
- 1 Small Shallot, minced
- 1 Clove Garlic, minced
- 1 Tbsp Fresh Thyme
- 1 Tbsp Dijon Mustard
- 1/2 cup Olive Oil
- 3 Tbsp Honey Vinegar
- 1 Tsp Salt & Pepper
- 1 Tbsp Honey
- 1 Raw egg yolk
Directions:
- Combine shallot, garlic, thyme, Dijon mustard, honey vinegar, egg yolk, salt, pepper, and honey in a container, and let the immersion blender work its magic. (Don't fret if an immersion blender isn't at your disposal - a food processor, regular blender, or a hand whisk will do just fine.)
- Then gradually introduce the olive oil, blending as you go, and watch it transition into a creamy dressing.
Indulge immediately or tuck it away in the fridge for up to a week!
