I do that, but I add a bit of maple syrup as well. I like my vinaigrettes more acidic, so I usually put more vinegar than oil.
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nednobbins@lemm.ee 5 weeks ago
It’s a bit complicated for a “simple vinaigrette”.
Pour about equal amounts of oil and vinegar in a jar; add a little salt and pepper.
Screw on the lid and shake that shit.
Pour it on stuff.
Sauces can get arbitrarily complicated. If someone wants a simple recipe, keep it simple.
Croquette@sh.itjust.works 5 weeks ago
nednobbins@lemm.ee 5 weeks ago
You can add lots of things. I tend to throw in liberal amounts of smashed garlic and some mustard. Depending on what’s available in the garden, I may throw in some fresh herbs. Sometimes I toss in a little lemon zest or a finely smashed caper.
But none of that is needed in a simple vinaigrette.
Robbity@lemm.ee 5 weeks ago
I mean you need the mustard or it won’t emulsify. 2 parts oil for one part of acid is better imho
nednobbins@lemm.ee 5 weeks ago
Mustard will make it better but you don’t need it.
You won’t get as good an emulsion and it will separate faster. Once you pour it on some salad it will be pretty hard to notice that.
If someone is at the point in their cooking journey where they’re asking how to make vinaigrette, I keep it as simple as possible. TBH even the pepper isn’t strictly necessary. Many people don’t have pepper grinders and preground pepper doesn’t add much flavor.
Salt is the only one that I’d say is absolutely necessary.