Temporary Emulsions – Vinaigrettes
Temporary emulsions are an important aspect of the culinary toolbox. This essential skill is most often known for its relation to salads. This particular sauce is an emulsion of vinegar and oil, most often flavored through blends of herbs and spices. Yes, I’m talking about your typically Italian style type of salad dressing. However, vinaigrettes are much more versatile!
Most vinaigrette recipes are based on a simple ratio of three parts of oil to one part of vinegar. Through the use of a whisk or blender the ingredients are mixed until they take on the appearance of a creamy sauce.
For added flavor, many combinations of herbs and spices have been concocted over the years. Wine, citrus and fruit juices often augment the vinegar, and even a wide variety of vinegars are utilized depending on the type of vinaigrette you are making. Considering the recipe and desired end result emulsifying agents such as egg yokes, mustard, honey and others may be added to help the final product maintain its blended state.
As great as vinaigrettes pair with salads, they are not just relegated to the role of salad dressing any more. Vinaigrettes are also used as flavor enhancers or marinades for most meats, fish or vegetable.
Vinaigrettes are also a popular addition to the diet scene. Recent science indicates that vinaigrettes containing olive oil provide a healthy dose of cholesterol reducing monounsaturated fats and antioxidants, making many of these emulsions a valuable asset in the battle against heart disease. Vinegar also helps to control blood sugar by replacing unhealthy fats and sodium with more healthy elements, increasing the body’s natural ability to absorb healthy vitamins and minerals.
Here is a recipe for one of my favorite Vinaigrettes:
Blue Cheese Vinaigrette
by Chef Michael Callahan
This is a creamy vinaigrette type of salad dressing that always receives rave reviews. However, this sauce is not as creamy as a traditional "blue cheese dressing." I happen to enjoy the sublime difference of substituting Gorgonzola for regular blue cheese.
Yield: 1qt
Ingredients:
1.5 cups cider vinegar
.75 cups sugar
1.5 cups crumbled blue cheese (Gorgonzola works great!)
2 shallots, fine dice
2 tablespoons Dijon mustard
1 tablespoon garlic, minced
1 teaspoons salt
2 cups Olive Oil – Extra Virgin
Method:
- Combine the vinegar, sugar, blue cheese, shallots, mustard, garlic and salt in a blender or food process
- Process until smooth.
- Next gradually blend oil in a steady stream until the vinaigrette is thickened.
- Refrigerate until ready to serve
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