A vinaigrette is the temporary emulsion of oil and vinegar together.
Oil and vinegar will never completely mix; their molecules just won't allow it. The closest "mixture" you can get is having them swirled together in a temporary emulsion by shaking and stirring. However, no matter how "together" oil and vinegar may seem in your dressing or sauce, they will eventually separate, with the lighter oil rising to the top and the vinegar to the bottom. Oil and vinegar together create the classic vinaigrette, a dressing most commonly used for salads and light vegetable dishes. The only way to get a combined vinaigrette on your salad is to shake it vigorously the moment before pouring. Add this to my Recipe Box.
Instructions
1. Measure your oil and vinegar. The general vinaigrette ratio is 3:1 oil to vinegar. If you prefer a tangier and more bitter dressing, increase the ratio to 3:2. Use any type of oil you like--vegetable oil, safflower oil, sunflower oil, extra virgin olive oil and even types labeled as salad oil work. The most common type of vinegar to use is white wine vinegar, though vinegars with deeper flavors such as balsamic, raspberry, apple cider and rice vinegar can all work.
2. Pour the oil and vinegar into a glass bottle or jar with an attachable lid. Do not put them into a metal jar, because the acid in the vinegar will react with the metal and alter the flavor. A simple one pint or half-pint jar with a lid works perfectly.
3. Add any spices, herbs or flavorings you desire to the jar or bottle. Add 1 tsp. lemon or lime juice, ½ tsp. salt, black pepper, seeds, berries, basil, thyme, oregano, rosemary, diced onions or garlic.
4. Add 1 tbsp. honey, 1 tsp. sugar, 1 tsp. liquid mustard or a sugary fruit reduction sauce to help stabilize the emulsion. Sugar helps hold the emulsion between oil and vinegar for a longer period than simply agitating it. The molecules in the stabilizer "float" among the oil and vinegar molecules and slow them from regrouping into their separate states.
5. Agitate the mixture. Place the lid on the jar or bottle and shake like there is no tomorrow for about a minute or so. If you prefer, whirl the mixture through a blender and then pour it into the jar. The molecules will separate and float in confusion for a greater period than simply whisking them together.
6. Leave the lid on the jar or bottle during your meal to allow the diners the ability to shake and "combine" the oil and vinegar immediately before drizzling it on their food.
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