A vinaigrette is one of the classic sauces of French cooking. Once you know the basics, you can create your own recipes. Here are a few pointers:
* The classic vinaigrette is three parts oil to one part vinegar, seasoned with salt and pepper, and perhaps some fresh herbs and a pinch of mustard. Choose a good-quality oil and a wine-, fruit- or rice-based vinegar. Don't use plain white vinegar for vinaigrette; its flavor is too harsh. If you're using a sweeter vinegar, such as balsamic or raspberry, the vinegar proportion can be a little higher.
* If using mustard, whisk it into the vinegar before adding the oil. This helps keep everything in suspension, and mustard adds a nice zip to the finished vinaigrette. Whisk the salt in before adding the oil, also, because it dissolves better. Add pepper and any herbs.
* Slowly drizzle the oil into the vinegar as you whisk the mixture.
* Before tossing the salad, check the seasonings by dipping a lettuce leaf into the vinaigrette and tasting it. If the vinaigrette isn't flavorful enough, add more seasonings; if it's too strong, add more oil.
* All ingredients should be as dry as possible before being tossed with the vinaigrette. If not, any clinging droplets of water will prevent the vinaigrette from sticking to the salad, causing the vinaigrette to pool at the bottom of the bowl.
Once you've mastered the basic vinaigrette, the fun begins. Experiment with the myriad flavored vinegars and oils on the market to invent your own combinations. Certain herbs complement greens and vegetables particularly well. Start by adding dill, tarragon and/or chives to create a classic vinaigrette. From there, branch out to basil, mint or other herbs, such as lovage, which has a pronounced celery flavor. Blue cheese or hard cheeses, such as Parmesan, Romano or Asiago, make excellent additions.
