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.
A jelly can be made by preparing a stock which is naturally rich in jellying agents (such as veal trotter, fish trimmings etc). In the absence of natural jelling agents, jelly can be made by dissolving either gelatin or agar-agar in stock and leaving it to set.