"You can change the ingredients and their proportions to emphasize different flavor components—more or less acidic, more or less tangy, sweeter, saltier, more pungent—depending on how and with what the vinaigrette will be used.” - Laurent Gras
Learning how to make a vinaigrette adds a simple and highly versatile technique to your cooking repertoire. A basic vinaigrette can add flavor and balance to endless dishes, whether its a classic sandwich, a surprising fish dish, or a fresh asparagus salad. Once you have the basics down you can personalize your vinaigrette with some of your favorite flavors and spices to create a wide range of dressings from sweet and fruity, to savory and tangy. And since it's homemade you'll be leaving out all the preservatives and additives that come with many store bought varieties.
In the video below from our digital cookbook, Laurent Gras: My Provence, chef Gras walks us through his personal recipe for a simple Dijon vinaigrette. Check it out and next time you’re eating a salad instead of reaching for that salad dressing bottle why not make your own?
Here's what you'll need for Laurent Gras' Basic Dijon Vinaigrette: -Large Mixing Bowl -Whisk -2 tablespoons (30 ml) red wine vinegar -Sea salt -Freshly ground black pepper -3 tablespoons (50 g) Dijon mustard -½ cup (100 g) extra-virgin olive oil -1 medium (30 g) shallot, peeled and finely chopped