Vinaigrettes are easy to make at home and can be used on more than salads. There are vinaigrettes that act as marinades for meat and as dressings for pastas and grains. The definition is simple: a sauce made of the temporary emulsion of acid, oil and other ingredients. You can combine different vinegars and oils to create a quick no fuss vinaigrette e.g. balsamic vinegar and olive oil, but this mixture will separate quickly. Additional emulsifiers like mustard and roasted garlic to name of few help keep the vinaigrette together for a longer time. When making vinaigrettes at home there is a standard ratio I follow – 1 part oil: 1 part acid: 1 part flavoring ingredients. Tasting and evaluating the recipe if there are any changes to the oil used or other flavoring.
The below recipe is for Pomegranate Vinaigrette. To be enjoyed over salads, and yes I know it’s not the season for pomegranates most times I either have pomegranate or orange juice stocked in my fridge so that’s what I’m using to make my vinaigrette. In a secured bottle I’m also able to take it to work and have over salads and share with colleagues.
– In the picture above, rice wine vinegar is not shown.
– I rarely use olive oil to make vinaigrettes I use light flavorless oils like vegetable or grapeseed oil.
– Pomegranate juice is acidic, so I cut down on the amount of vinegar used. And I put more juice for more flavor.
– What’s in my green salad? Mixed baby lettuce, cherry tomatoes, cucumbers, black and green olives, green apples and boiled plantains.
1 cup of Vegetable Oil
1 1/2 cup of Pomegranate juice
½ cup of Rice Wine Vinegar
2 tsp of dried Mustard
1/4 tsp of Salt
1/4 tsp of Black Pepper
1 tsp of Brown Sugar
In a medium mixing bowl whisk the juice, vinegar, dried mustard, salt and pepper together. Slowly pour in the oil, whisking fast until emulsified.