EAT
THIS
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HUFFINGTON
07.14.13
CLOCKWISE FROM TOP: MICHAEL ROSENFELD/ GETTY IMAGES; JAMES AND JAMES/ GETTY IMAGES; JUSTIN LAMBERT/GETTY IMAGES
HOW TO MAKE
A CLASSIC
VINAIGRETTE:
1.Pour your vinegar (or lemon juice)
into the bottom of a medium-sized
mixing bowl. Add a pinch of salt, a
pinch of pepper, and small amounts
of other mix-ins (see #3 above)
to the bowl. (Start small. You can
always add more later.) Whisk it.
Whisk it good.
2.Multiply the amount of vinegar
you used by three, and pour that
amount of oil into a measuring
cup. (For example: If you used 1/3
cup of vinegar, measure out 1 cup
of oil.)
x
3x
3.Twist a kitchen towel into a
long rope, and fashion the rope
into a circle on your countertop.
Nestle your mixing bowl inside
the towel. (This will anchor
the bowl as you’re whisking,
keeping it from walking across
your counter. Seriously, this is a
genius tip that you should tell
your friends about.)
4.V
ery slowly, pour the oil into
the vinegar in a slow, steady
stream as you whisk with your
other hand. Keep pouring and
whisking until all the oil is in the
bowl and you have a vinaigrette.
(The goal here is to achieve
emulsion, which is the marriage
of oil and vinegar into a creamy
consistency. There’s no such
thing as pouring too slowly or
whisking too quickly here. If
you pour too fast or whisk too
slowly, the ingredients won’t
emulsify and your vinaigrette
will separate.)
5.T
aste it. If it’s not right, adjust
the missing ingredients, while
whisking, until it tastes just
right. Eat it, or refrigerate it.
How easy was that?