Je ne Vinaigrette Rien
★ 1st PLACE VINEGAR. The word vinegar comes from the French Vin Aigre – 'Sour Wine'. Always blend your vinegar with your mustard/sugar/garlic/onions/herbs properly first, before adding olive oil. Cider Vinegar is by far the best for you as it’s a natural bacteria-fighting agent that contains endless vitamins and minerals.
★ BLEND IT IN. Dressing is much better when it’s whizzed up in a blender, the air creates a better emulsification. Keep the machine on as your pour the oil in slowly.
★ AVOID SHOP BOUGHT DRESSINGS. Ever wondered why commercial dressings don’t separate? When we make a dressing at home, the oil is only temporarily suspended in the vinegar, unlike in a stable emulsion such as mayonnaise, where the egg yolk binds it together. Temporary emulsions, such as salad dressing, can be stabilised with all sorts of nasty chemicals, preservatives and starches.
★ STEP AWAY FROM THE FRIDGE. Oil thickens when cold and won’t emulsify so well. It’s not necessary to store dressing in the fridge, it’ll lose its texture.
★ MIX IT UP. Don’t just reach straight for olive oil and vinegar. Substitute oil with tahini or miso paste, and silken tofu, coconut milk, ripe avocado or yoghurt for a creamier dressing. Try citrus fruits, rice wine vinegar or even booze such as sherry and wine instead of vinegar.