Behold the Vinaigrette

vinegar recipes by chef robert hammond Since ancient times oil and vinegar were used in combination as a sauce for both meats and vegetables. Although the history of the vinaigrette is somewhat ambiguous it originated as a diminutive form of the French word vinagre (vinegar). The term vinaigrette first appeared in English in 1699 in the book Acetaria by John Everly. It was the French émigré, Chevalier d’Albinac, who started the fashion in London high society during the time of Louis XIV for salads dressed in this manner.

From a culinary perspective vinaigrette is classified as a cold emulsion sauce. An emulsion is defined as a mixture of two or more unmixable substances. Emulsions may be temporary, semi-permanent or permanent depending on methods and ingredients used. In the case of vinaigrette the oil and vinegar do not coalesce naturally so certain means can be taken to help the sauce remain in suspension. Adding the oil a little at a time while whisking vigorously assists in creating a well blended dressing. However over a short period of time the elements will separate requiring the dressing to be whisked or shaken well before using. The use of mustards helps to give more stability to these emulsions and the use of egg or egg yolk even more so.

Generally associated with leafy green salads, the vinaigrette may be used as a sauce or marinade for both raw and cooked vegetables, legumes, meats, fish and poultry. The quality of the ingredients used in the preparation of vinaigrette dressings is essential beginning with good oil and good vinegar or fresh citrus juice. Starting with a basic ratio of 1 part vinegar to 2 or 3 parts oil additional aromatics and flavorings such as fresh herbs, spices, garlic, shallot and mustard are added according to taste and use. With the use of different oils - from olive oil, nut oil, grape seed oil to the neutral vegetable oil – soybean, peanut, cottonseed, canola, etc. - and different vinegars - wine, cider, Champagne, Sherry, fruit etc. - numerous variations on this theme may be achieved.

Not feeling that adventuresome or creative. Not to worry. Follow a basic recipe for vinaigrette and over time you will begin to make your own changes according to your taste. It is actually quite simple. Behold the vinaigrette!

Basic Sauce Vinaigrette
From the recipe file of Robert Hammond, the Kitchen at Honeyman Creek Farm
Yield: 3/4 to 1 cup

1/4 cup red wine vinegar
1 teaspoon Dijon mustard or 1/2 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 shallot, minced
1/2 to 3/4 cup extra virgin olive oil
1 tablespoon fresh minced herbs, such as parsley, chives, tarragon, or chervil

Combine vinegar, mustard, salt, pepper, and shallot in a mixing bowl and whisk together. Whisk the olive oil into the vinegar a little at a time. Add the minced herbs if using.

Creole Vinaigrette
From the Recipe Files of Robert Hammond – The Kitchen at Honeyman Creek Farm
Yield: about 1 1/4 cups

1/4 cup red wine vinegar
1 tablespoon Dijon or Creole mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or hot Hungarian paprika
1 teaspoon paprika
1 teaspoon Worcestershire sauce
3/4 cup extra virgin olive oil

Combine all ingredients except the olive oil in a mixing bowl and whisk together.
Whisk the olive oil into the vinegar a little at a time.
Note: for an herb vinaigrette add 1 tablespoon fresh herbs, minced such as a combination of tarragon or oregano, basil, chives and parsley. If you have to use dried herbs use only half as much.

Emulsified Creole Vinaigrette
From the Recipe Files of Robert Hammond – The Kitchen at Honeyman Creek Farm

Although this vinaigrette can be used on green salads, try it on boiled new potatoes, pasta and seafood salad or steamed asparagus. It has a bit of a kick but you can control that with the amount of pepper you add.

Yield: 2 1⁄2 cups

1 egg
1 1⁄2 teaspoons salt or to taste
1⁄4 teaspoon white pepper or to taste
1⁄4 teaspoon cayenne pepper or to taste
1 1⁄2 teaspoons paprika
1 1⁄2 teaspoons dry mustard
1 1⁄2 teaspoons sugar
1 1⁄2 - 2 tablespoons fresh herbs, minced (such as parsley, basil, chives, oregano etc.)
1⁄4 cup red wine vinegar
3 tablespoons fresh lemon juice
1 1⁄2 teaspoons Worcestershire Sauce
2 cloves garlic
1 shallot
3⁄4 cup vegetable oil
3⁄4 cup olive oil

Place all of the ingredients except the vegetable oil and olive oil into the
bowl of a food processor. Process about 15 seconds to mix everything and to mince the garlic and
shallot. With the processor running, slowly add the oils in a thin but steady stream
through the processor feed tube.

Hazelnut Vinaigrette
From the Recipe Files of Robert Hammond – The Kitchen at Honeyman Creek Farm

The nuttiness of this vinaigrette dressing goes particularly well with grilled pears, crisp young Frisée (curly endive) and Gorgonzola cheese. If you really feel extravagant, top the salad with some julienne strips of Prosciutto San Danielle.

Yield: 2 3⁄4 cups

3 tablespoons Sherry vinegar
3 tablespoons Madeira or Sherry
1 tablespoon Dijon mustard
1⁄2 teaspoon sugar
Salt and white pepper to taste
1 cup hazelnut oil
1 cup hazelnuts, toasted and chopped

Whisk together the Sherry vinegar, Madeira or Sherry, Dijon mustard, sugar, salt and white pepper.
Slowly and steadily whisk in the hazelnut oil. Add the chopped hazelnuts.

For Walnut Vinaigrette substitute walnut oil for the hazelnut oil and chopped walnuts for the hazelnuts. I like this version on a salad of julienne raw yellow and zucchini squash, carrot, red onion and tomato served on a bed of baby oak leaf lettuce.