"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Salads & Salad Dressings
Click Here to Login
Thread Tools Display Modes
Old 06-21-2009, 09:16 AM   #1
Assistant Cook
Join Date: Jun 2009
Location: LILLE
Posts: 5
French dressing

You will have to use a bowl and a whip
You will need :
- oil ( any oil : olive oil, walnut oil, colza oil…)
- vinegar ( any kind of vinegar of any flavour : cider,wine, etc…)
- Salt and pepper
- Any kinds of aromatic herbs ( chives, thyme, basil,….)
- Any kind of aromatic ingredient ( ginger powder, etc…)
My advice would be to try to stick to ONE aromatic herb, or ONE aromatic ingredient, to give one flavour to the vinaigrette ; otherwise, flavours will mix and cancel each other.

Start by putting the equivalent of 5 table spoons of oil in the bowl.

Start whipping the oil while spilling little by little the vinegar .
Little by little the mixture will become unclear.

Here is he result
The more you ad vinegar, the more liquid will become the vinaigrette, and the hoter i twill taste.

Then add salt, pepper, and aromatic herbs.

Your vinaigrette is ready to be spread on your crudités
Either you spread it on your crudités or salad and serve it to your guests ; or you leave it in a nice bowl, and bring it to the table so your gusts can help themselves with it to their taste and convenience.

Another famous way to make a vinaigrette is to use the same ingredients, plus French mustard.
You can get any kind of mustard, the old-fashion one ( with mustard seeds ), the hot or medium one, for example.

Do as previously : put il in the bowl, but this time ad a coffee spoon of mustard.

Use a whip to mix together

Spill some vinegar gently and slowly so you get little by little a yellow mixture and quite thick.
You can leave it that way.
You can also carry on spilling vinegar : Your vinaigrette will then become more and more liquid, and more and more hot.

Christophe's cuisine
christophe is offline   Reply With Quote
Old 06-21-2009, 09:32 AM   #2
Sous Chef
Join Date: Oct 2007
Posts: 808
Normally, I think, you whisk the oil into the vinegar, not the other way around.
Ravings of an Amateur Foodie
jet is offline   Reply With Quote
Old 06-21-2009, 10:24 AM   #3
Head Chef
MexicoKaren's Avatar
Join Date: Jun 2006
Location: Bucerias, Nayarit, Mexico
Posts: 1,914
Hmmm...all the sources I checked agree with jet. The emulsification happens because the oil is slowly incorporated into the vinegar, similar to making mayonnaise or aoili.
Saludos, Karen
MexicoKaren is offline   Reply With Quote

dressing, french, oil, vinaigrette, vinegar

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 03:38 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.