Making Vinaigrettes & Marinades

Making Vinaigrette

A simple vinaigrette is nothing more than three parts oil to one part vinegar – or perhaps another acid such as citrus, or a combination. Use a very good oil with superior flavor and texture such as extra virgin olive oil and your choice of vinegar or acid – balsamic, red wine...

To create a vinaigrette with more complex flavor and texture you can mix in any of these ingredients: salt, pepper, limes, honey, brown sugar, lemons, herbs, shallots, chives, garlic, mustard, or yogurt for a creamier consistency. First mix the salt and pepper into the vinegar. When dissolved, add the oil, slowly, until the mixture has emulsified – this means that it is fully combined. Whisk or shake the mix in a glass container.

Fresh vinaigrette can be stored in the refrigerator for about two weeks, a shorter time if unrefrigerated. The oil and vinegar will separate but a quick whisk or shake will re-emulsify it. If stored in the refrigerator, the oil may solidify so just give it time to come to room temperature and then whisk.

Making Marinades

Marinades infuse flavor into food and help to tenderaize it. Marinading meat, poultry, or fish is a wonderful way of adding fun or exotic flavors to food you want to grill or cook in the oven. You can create very simple or very complicated marinades. A simple, fresh marinade may just involve rubbing the food with a little oil, fresh herbs, and garlic. You can also mix together ingredients such as soy sauce, vinegar, coconut milk, fresh ginger, paprika, coriander, cilantro, rosemary, or tarragon.

The combination of oil and acid in a marinade aid in the softening of the food, which in turn, aids in the absorption of the flavors. Prepare the food, cover with your marinade, and store for a couple of hours or overnight in a sealed container. Turn the food in the marinade a couple of times to make sure the marinade is infusing evenly. Using a sealed plastic bag is helpful because it makes turning or tossing the food in the marinade easy and less messy.