Mother of All Dressings
Posted by Alayne Gardner-Carimi on
Other salad dressings are a takeoff on this basic salt/acid/ oil French vinaigrette formula, with a world of substitutions. Master the standard recipe and you will understand them all.
Ingredients (serves 4)
2 Tbsp vomFASS vinegar of choice
1 tsp Dijon mustard
6 Tbsp vomFASS oil of choice
⅛ - ¼ tsp kosher salt
2 Tbsp vomFASS vinegar of choice
1 tsp Dijon mustard
6 Tbsp vomFASS oil of choice
⅛ - ¼ tsp kosher salt
Directions
Use a glass jar with a screw lid that will hold at least a cup.
Into the jar place a pinch of salt, 2 tablespoons good vinegar (or 1 tablespoon lemon juice) and 1 teaspoon Dijon mustard (a natural emulsifier).
Tighten the lid and shake vigorously.
Now add 6 tablespoons of good oil. (This is the place to add crushed, minced garlic or finely chopped shallot, to your taste.)
Tighten the lid again and shake the jar for a slow count to 15. The dressing should be emulsified, thoroughly blended and slightly thickened.
Now season to taste, which means ... taste it, then add salt or vinegar or oil, shake it up and taste again. (Either tasting directly or by dipping a salad leaf into the dressing and then tasting that.)
Use a glass jar with a screw lid that will hold at least a cup.
Into the jar place a pinch of salt, 2 tablespoons good vinegar (or 1 tablespoon lemon juice) and 1 teaspoon Dijon mustard (a natural emulsifier).
Tighten the lid and shake vigorously.
Now add 6 tablespoons of good oil. (This is the place to add crushed, minced garlic or finely chopped shallot, to your taste.)
Tighten the lid again and shake the jar for a slow count to 15. The dressing should be emulsified, thoroughly blended and slightly thickened.
Now season to taste, which means ... taste it, then add salt or vinegar or oil, shake it up and taste again. (Either tasting directly or by dipping a salad leaf into the dressing and then tasting that.)
Note: Salt is the true balancer. Add it a pinch at a time and taste repeatedly, until you find the balance for your palate.
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