One of the easiest and quickest sauces to make is an emulsified vinaigrette. Emulsified just means that an oil and water (in this case something acidic-vinegar) are mixed together so that they bond. Okay, enough science, let's get to the good stuff.....
First, there is a general rule of thumb for any vinaigrette: 1 part acid to 3 parts oil plus emulsifying agent plus seasonings.
Let me clarify and give examples of each part.....
Acid: Usually a vinegar, but also could be a fruit juice. Red wine vinegar, balsamic vinegar, champagne vinegar, lemon juice, orange juice, lime juice, grapefruit juice are all examples of ACID.
Oil: This is pretty self explanatory, and feel free to experiment but examples include: extra virgin olive oil, canola oil, grapeseed oil, walnut oil, avocado oil, sesame oil, etc.
Emulsifying agent: This is the science part, but it's easy to understand. Water and oil don't like to mix so an agent is needed to help them bind together when they don't naturally want to do so. Egg yolks, Mustard powder, and Dijon mustard are common examples.
Seasonings: Let's say these are ingredients that you add to give the vinaigrette character. This list is endless, but some examples could be: fresh herbs, citrus zest, bacon, cheese, onions, garlic, hot sauce, dried herbs, nuts, cheese, honey, garlic....you get the picture.
Second, vinaigrettes dont have to be used just for salads, they can make a great sauce for fish, meat, and vegetables.
So get creative, get cooking, and get going.....check back for vinaigrette recipes.
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