Comment on [deleted]
pseudo@jlai.lu 1 week ago
NO ! I will die on this hill ! Vinaigrette is made of mostly vinaigre (T_T) That’s not oilgrette or huilegrette.
The basic recipe is 1/4 oil, 3/4 vinaigre and plenty of salt.
Texture is obtain by emulsioning and the final product should be use right away.
By reducing vinaigre quantity 1/3 (and no less) or even reducing further the oil, you get room for many extra flavoring or emulsifier that make the texture easier to obtain or more stable.
The adding of spice, or herbs (fresh or dried, grounded or not) doesn’t change anything in oil/vinaigre ratio.
SOB_Van_Owen@lemm.ee 1 week ago
Yeah. I’ve made my own salad dressings forever because I don’t like a lot of the store-bought ingredients. Considering I don’t want my salads to be super calorie-dense, I only use like 10 -15% oil.
pseudo@jlai.lu 1 week ago
You don’t need a lot of oil in a dressing. There is no need for them to be fat. I believe that if you dressing is incompatible with a healthy diet, it is hiding a deficency in taste until all that fat.