The Best Vinaigrette, inspired by Julia

I've always loved vinaigrettes, but for the longest time was far too intimidated to make my own. I did attempt once or twice to stir together an 'Italian' dressing, an oil and vinegar concoction, that just never turned out right. Since then, it was bottled all the way, until one blustery Monday evening at about 8, when I was already in my pajamas, had poured a glass of wine, started the water boiling for pasta, and had my salad ready and waiting to be dressed. But there was no dressing. And no chance that I was going out in search of any.  So, I turned to my newest cookbook, a tiny little volume, called Julia Child's Kitchen Wisdom. Sure enough, there was a recipe there for vinaigrette, and after a quick check in the fridge, I was happy to see that I had all the ingredients.

I pulled out my immersion blender, that stick-like thing that had been collecting dust in my cabinet, and thought it might be useful for this. It was, in fact I highly recommend using one of these gizmos to make your dressing. It creates the perfect emulsion. In fact, it turned out so well that I have since made this vinaigrette hundreds of times. It's a fool proof basic recipe that makes you look good, and can be tweaked in a million different ways.  Here's my favorite version.

Vinaigrette

Adapted from Julia Child's Kitchen Wisdom

1/2 tablespoon finely minced shallot (they give the nicest flavor, though you could also use garlic instead of or in addition, I sometimes add a small clove, minced)

1/2 tablespoon Dijon-type mustard
1/4 tsp salt
1     tablespoon freshly squeezed lemon juice
1  1/2  tablespoon Balsamic vinegar (or more lemon juice or red wine/white vinegar) I love the flavor Balsamic vinegar gives this
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper

First, grab a large coffee cup, or similar sized bowl with straight sides, at least four inches high.  Stir the shallots and/or garlic together with the mustard and salt. Using the stick blender, add in the lemon juice and vinegar, and when well blended drizzle in the oil slowly to form a smooth emulsion. Beat in freshly ground pepper. Taste and correct seasoning with salt, pepper, and possibly more oil.

I sometimes like to add basil or other herbs. This is so good, and addictive. It makes for an especially elegant entree salad if you toss with cold, chopped fresh lobster meat, pinenuts, avocado, tomato, and soft, butter lettuces. We fell in love with that salad back in the booming internet days, when we didn't think twice to order lobster at lunchtime, especially when it was our boss's idea, and she was treating. But, it was so good, that we often splurged ourselves, and went to the Omni Parker House Hotel restaurant (one of the oldest restaurants in Boston, famous for Boston cream pie, and Parker House rolls), and lingered over lobster in a rich, creamy balsamic vinaigrette, almost identical to this one.  Enjoy!   :)Pam

Comments

[Marley]

I'm certainly no Julia, but I do have a nice viniagrette I've been making for years. It's great on a spinach salad with seared scallops and it'll last forever in your fridge:

Lemon Vinaigrette

3 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon ground white pepper
5 tablespoons (3 fl oz) olive oil

To make the vinaigrette, in a small bowl, combine the lemon juice, salt and white pepper and whisk together thoroughly. Add the olive oil and whisk for about 30 seconds until well blended and emulsified.

Pour the vinaigrette into the salad bowl, and gently toss all the ingredients together to distribute the vinaigrette evenly.

[Pam]

Sounds good! I love lemony vinaigrette's especially w/seafood.

:) Pam

[Gordy]

I have had very good sucess in my vinaigrette's when I use onion juice. Tablespoon or so. I use my garlic press to extract just the right amount. Discard the solids. This addition gives a complexity to the dressing immediately. No waiting for the minced onion or shallot to blend. (Have not tried extracted shallot yet)
{Thanks for the tip on using the hand held blender. I always forget about it except at soup time!}

[Pam]

Gordy,

Thanks! That's a great tip. It reminds me of a former co-worker actually who said her boyfriend used to add onion juice to baked stuffed potatoes, and that they were out of this world. I've never tried it, but will have to check it out.

:) Pam

[Linda Clark]

I never liked vinaigrette at all, but that recipe can help me change my mind. Thanks.

[Leigh Ann]

I did a search for creamy balsamic vinaigrette and your blog popped up. I tried your recipe, and I must tell you, this is the best vinaigrette I have ever made (and I've made a lot!). I even used less olive oil - 1/4 c. - to make it a little healthier. Good tip on the immersion blender too. Thank you so much for the recipe!!!

[air jordans]

Experience is the child of thought , and thought is the child of action. We cannot learn men from books.

[Antivirus_man]

Merry Christmas! I wish you a lot of gifts and luck in the new year.

[school_dubl]

Hi Merry Christmas and Happy New Year

[jordan women shoes]

Take my breath away.I’ve loved everything in your blog, thanks for always sharing such wonderful post. Have a good week!