Basic Vinaigrette Tutorial

A lot of how-tos this week. I got a lot of questions while on vacation about how I do this and that, which of course is incredibly flattering--but not as flattering as when people actually try it my way and let me know how it goes! (hint hint) Every avid cook likes to know if her directions actually work.

Anyhoo, this is tonight's basil vinaigrette. Most people buy salad dressing in a bottle, but it's so easy to make a small amount. Not only do I get to change up the flavors every time, it helps me use up the vinegars and olive oil that tend to just sit around in my cabinets. Call me crazy, but the fewer bottles lying around the better.

Vinaigrette is an emulsion, so creating a creamy vinaigrette requires two things: the right proportions, and agitation. Here are the basics you'll need:

• one part acid. This can be vinegar, lemon juice, citrus juice, or a combination of the three
• three parts oil. This is usually the olive oil of your choice. Use light oil if you want the flavor to be delicate, and extra virgin if you want the grassy olive oil flavor to shine. You can also use infused oils
• salt and sugar to taste
• optional: herbs, garlic, ginger, peppers, nuts, fruits, and/or other flavoring agents
  

If you whisk the acid and oil together very quickly, you'll soon have a creamy vinaigrette. The rest is bonus! But for those who want a real recipe, this is what I did for my basil vinaigrette:

• 2 tablespoons sherry vinegar
• 6 tablespoons extra virgin olive oil
• 6 leaves basil, chopped finely
• 1/4 tsp ground black pepper
• 1/4/tsp salt
• 1/2 tsp sugar

I combined the basil, pepper, salt, and sugar in a bowl and ground them together with the back of a spoon. Then I added the vinegar and mixed until the sugar and salt dissolved, Using a whisk, I drizzled in the olive oil and whisked furiously until the dressing was creamy. Then I poured it over some mixed greens and heirloom tomatoes.

Having one fresh herb or brightly flavored fruit really takes your vinaigrette to the next level. Last weekend, for example, I pureed a single perfect strawberry into a bowl of dressing for a group of 11. Not much of an investment, but suddenly we were dining on strawberry vinaigrette instead of just eating olive oil and vinegar.