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The Honolulu Advertiser
Posted on: Wednesday, June 20, 2007

TASTE
Vinaigrette varieties begin with basic recipe

 •  Box it up

Los Angeles Times

Hawaii news photo - The Honolulu Advertiser

A vinaigrette adds flavor to and dresses up a wild salmon steak. Even the most basic vinaigrette calls for top-quality ingredients.

CARLOS CHAVEZ | Los Angeles Times

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To make a basic vinaigrette, use the best ingredients possible. You can adjust the amount you want to make, but keep the proportions the same.

BASIC VINAIGRETTE

1/4 cup red wine vinegar

1/4 teaspoon sea salt

1/8 teaspoon freshly cracked black pepper

3/4 cup extra-virgin olive oil

In a medium bowl, whisk together vinegar, salt and pepper. When the salt has dissolved, whisk in olive oil.

Serve on salads and other dishes, whisking again just before using.

Total time: Less than 5 minutes.

Makes 1 cup.

  • Per tablespoon: 80 calories; no protein, carbohydrate, fiber or cholesterol; 9 g fat; 1 g saturated fat; 36 mg sodium

    With a few key ingredients and a whisk, you can make an almost endless array of vinaigrettes. They have a casual simplicity and easy-going nature that's hard to beat. Here's a sampling of variations on a standard vinaigrette recipe:

  • Honey-mustard vinaigrette: Replace red wine vinegar with white wine vinegar, and whisk in 1 tablespoon each of honey and stone-ground or Dijon mustard before adding olive oil. A beautiful accompaniment to grilled steak or salmon.

  • Cilantro-basil vinaigrette: Replace red wine vinegar with white balsamic vinegar and mix in a few tablespoons of minced fresh cilantro and basil before adding olive oil.

  • Citrus vinaigrette: Replace vinegar with freshly squeezed lemon or lime (or other citrus) juice. Taste for seasoning — depending on how acidic the citrus is, add more oil to balance the tartness. Great with grilled fish or avocado salad.

  • Warm cider vinaigrette: Simmer 1/2 cup of cider vinegar, some chopped shallots, salt and pepper until reduced to 1/3 cup. Remove from heat and whisk in 2/3 cup oil. Serve over dandelions or other slightly bitter greens, bacon strips and warm goat cheese.

  • Sherry-walnut vinaigrette: Replace red wine vinegar with sherry vinegar; whisk in walnut oil instead of olive oil.

  • Champagne-hazelnut vinaigrette: Replace red wine vinegar with Champagne vinegar and whisk in hazelnut oil. Terrific with a salad of baby spinach, sliced strawberries and a handful of crushed, toasted hazelnuts.

  • Jalapeno-lime-cilantro vinaigrette: Replace red wine vinegar with equal parts white wine vinegar and lime juice. In a food processor or blender, blend the vinegar, lime juice, salt, pepper, 2 tablespoons fresh cilantro and half a seeded jalapeno. With the motor running, slowly drizzle in olive oil.

  • Anchovy vinaigrette: In a food processor or blender, process 2 or 3 anchovy fillets and 2 teaspoons Dijon mustard with red wine vinegar, then slowly pour the olive oil in with the motor running. This is great on steamed asparagus, poached leeks or romaine salad.

  • Parsley vinaigrette for roasted meat or chicken: After you've roasted or pan-seared meat or chicken, blend 3 tablespoons of the hot pan juices in a food processor or blender with salt, pepper, red wine vinegar and 2 tablespoons fresh parsley; slowly pour in 2 tablespoons olive oil with the motor running.

  • Garlic vinaigrette: In a mortar and pestle or using the flat side of a knife, mash together 1 large clove of garlic with the salt, then add the mixture to the vinegar and pepper before whisking in the olive oil. Or add 1 tablespoon of roasted garlic instead. Terrific with grilled steak or lamb chops.

  • Ginger-sesame vinaigrette: Replace red wine vinegar with rice wine vinegar, stir in 1 tablespoon fresh minced ginger and whisk in a mixture of 1 part toasted sesame oil and 3 parts canola oil.