Vinaigrettes
Larousse Gastronomique (page 1275) “A cold sauce or dressing made from a mixture of vinegar, oil, pepper and salt, to which various flavourings may be added: shallot, onion, herbs, capers, garlic, gherkins, anchovies, hard-boiled egg or mustard, for example: It is considered to be a typically French sauce and is often called ‘French dressing’ in Britain. It was a French émigré, Chevalier d’Albignac, who started the fashion in London high society for salads dressed this way.â€
Original recipe:
“Dissolve a little salt in 1 Tbs vinegar (salt does not dissolve in oil). Add 3 Tbs oil and some pepper. The vinegar can be replaced by another acid such as the juice of lemon, orange or grapefruit. In that case, the ratio is half lemon, half oil. The oil can be replaced by crème fraiche.
“Other flavourings, such as herbs, mustard or garlic may be added to taste. The mixture may also be placed in a screw-top jar and shaken vigorously to form an emulsion.â€
Our everyday version is adapted to our taste, with more vinegar than the mother recipe above. Note that the vinegar and salt are whisked before other items are added. Salt will dissolve in vinegar but won’t want to do so in oil.
3 Tbs champagne or white wine vinegar
A few grinds of salt
Whisk this and then add:
1-3 tsp Dijon mustard per taste
4 Tbs olive oil
A few grinds of pepper, to taste
2 Tbs diced shallot
Whisk to form an emulsion.
This asparagus dish is a great accompaniment to lots of main dishes. It is shown here with blanched asparagus, vinaigrette dressing, and zested lemon. Leftover vinaigrette can be stored in refrigerator and reused. Bring to room temperature and whisk again before using.
