I believe it is highly appropriate to begin gourmette•nyc with an explanation of my love for vinaigrette, and why, exactly, it is that I claim to make a mean vinaigrette like any well-taught French girl.
It all began with my French grandmother, Mami, who taught her newly wed American daughter-in-law the art of a classic French vinaigrette during her visit to the U.S. in the summer of 1983. My mother, ever the cook, added this classic recipe to her repertoire, making Mami’s vinaigrette a staple, an utterly indispensable item, in our household.
Mustard, red wine vinegar, and olive oil, emulsified to a creamy and tangy perfection. That’s it. Quite simple, really. Perfect for a green salad, a composed salad, or as a dip for whole steamed artichokes. (I have many a fond memory of my family and I dipping artichoke leaves into vinaigrette-filled ramekins, racing to get to the meaty heart, the best part of the artichoke).
Yet, because of this homemade simplicity, I have been known to be extremely picky when it comes to salad dressing. Never have I touched ranch dressing or, worst of all, thousand islands dressing. But, really, how could I when nearly every dinner of my life has included a lightly tossed green salad dressed in vinaigrette? (Ok, that might be a gross understatement to say that my salad is ever lightly tossed. I prefer to douse it generously with vinaigrette). And so, from a young age, I have known how to whip up a vinaigrette in seconds, something that my friends often watch with amazement as they pepper me with questions, ultimately wanting to know if I can teach them how to make what I proclaim to be ‘the best vinaigrette.’
And so, I feel it is my duty to share with you Mami’s recipe for vinaigrette.
Vinaigrette
1 tsp Dijon mustard (I prefer Maille or Grey Poupon)
2 tsp red wine vinegar
Extra virgin olive oil
Measure 1 tsp Dijon mustard into a bowl (I always use a cereal-sized glass bowl, but any bowl will do). Incorporate the vinegar, mixing well. Slowly incorporate a steady stream of olive oil while simultaneously mixing it in with a spoon (“slowly” and “steady” are the key words here).
Note: Perfect for most any salad, whether it is a simple green salad following the main course, or a heartier salad. Delicious as a dip for whole steamed artichokes.
{ 6 comments… read them below or add one }
My dear cousine!
This blog’s a wonderful idea. You can count on me to spread the URL to my network!
This vinaigrette really is good, as I’ve dipped many times in it.
Nevertheless, the years passing by, I’ve come across a vinaigrette that needs a bit more ingredients but that is easy to do and quite tasty too.
It’s quite strong if you do it my way, and that’s the way I love it.
The recipe is as follow :
2 tsp “Moutarde à l’ancienne” (you can replace it by “normal” mustard)
4 tsp balsamique vinegar
4 tsp olive oil
1 tsp powder garlic
pepper (you can have a heavy hand here, depending on your tastes)
1 tsp Maggi sauce (you can see a picture here : http://factibus.com/factImg/10/95.jpg this is really salty that’s why I don’t add any salt)
And 2 months ago, I finally managed to get my hands on my dad’s wonderful sauce.
Here is the recipe :
3-4 fat free bulgarian (almost liquid) yogurts
caper (as you wish)
1 tsp of “Moutarde à l’ancienne”
1 tsp of olive oil
a lot of herbs : chive, parsley, shallot, garlic
lemon juice
The yogurt sauce is perfect for salad only.
The Maggi(c) sauce is perfect for every salad (for example with tomatoes, eggs, avocado, mushrooms, cheese, lettuce and so on…).
Hope you’ll enjoy them!
And thx for Mami’s exact recipe
You are a gourmette, indeed. Bon chance avec votre blog. I adore
a well-made vinaigrette. My secret hankering is always to dip buttered
bread into a bowl of vinaigrette. Vraiment! It may be my favorite dish.
Please tell me…do you know approximately how much olive oil you
add to the mustard/vinegar mixture? Merci. Rozanne
Merci, Rozanne! Yes, I must agree that there is nothing like a good piece of bread and butter dipped into vinaigrette. Délicieux. When making my vinaigrette, I use a generous cup of olive oil (however, I always look for that smooth, creamy, well emulsified consistency to know that it is ready). A bientôt, Laura.
As Laura said earlier, it’s always “une question de pifomètre”. Your nose will tell you, by experience, when it’s ready.
And to know when it’s ready, the only thing you need is to try. It may be awful at the beginning, but in the end, it’ll be perfect.
If you asked our Mami how she was making crepes, she would have told you “Au pif!” (means litteraly : with my nose)
i also do a very simple vinaigrette, one which I learned many years ago during a “stage” at Le Moulin De Mougins in Mougins. same basics except we added the salt and freshly ground white pepper to the mix. Now, when I make it at home, however, I use a blender for the mustard, vinager and salt and pepper, then drizzle in the oil with the motor running. The emulsion is a lot tighter (necessary for restaurant use) and holds for days without breaking. Cheating? Mais non!
I will have to try using a blender next time I make vinaigrette!