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Le Cordon Bleu News, 08/01/2012
Vinaigrette
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Technique

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Technique: Vinaigrette
Discover the secrets to making the perfect vinaigrette!

In cold dressings such as vinaigrette, only the very best quality oils should be used.  In classic vinaigrette 3 parts oil to one part vinegar are used.  To ensure the ingredients blend evenly, it is essential that all the ingredients are at room temperature. The salt and pepper must be whisked with the vinegar in order to dissolve them before the oil is added.

Oils and vinegars should complement each other. Balsamic vinegar and extra virgin olive oil match each other perfectly, nut oils are ideal with raspberry vinegar whereas chili or herb oils benefit from the sharp bite of wine vinegar.

Vinaigrette
60 ml olive oil
20 ml vinegar
salt, pepper

How to make a vinaigrette The secrets to making a vinaigrette Prepare a vinaigrette
Whisk the salt and pepper with the vinegar to dissolve. Slowly add the oil, whisking continuously. Continue whisking until the vinaigrette is emulsified. Check seasoning.

 This technique has been used in the following recipe:

 

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Le Cordon Bleu Paris
  Email paris@cordonbleu.edu or use the online form
  Website www.lcbparis.com
  Call +33 (0) 1 53 68 22 50
  Address 8, rue Léon Delhomme
75015 Paris

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