A simple salad can turn into something wonderful with the addition of a vinaigrette made with top quality ingredients.
Classic vinaigrettes are composed of two main components: a base, such as oil and an acid, usually vinegar or lemon juice. They are referred to as an “unstable” emulsion, meaning that they will split or separate after a few minutes. By contrast, mayonnaise is a stable emulsion and does not separate, unless you curdle it.
The classic combination is 3-1 (3 parts oil to 1 part vinegar) or for a less acidic result, when using heavy vinegars and light oils, use a 5-1 mix.
A vinaigrette can be transformed from a plain dressing to an outstanding sauce depending on the quality of the vinegar and oil that is used.
Oil selection
For vinaigrettes, I usually use an extra virgin oil — one that has a lot of aromatics—meaning that it smells a lot when you lift off the lid. New Zealand has some wonderful olive oils grown and pressed locally. From Waiheke Island to Hawkes Bay and further south to Nelson, Marlborough and Canterbury, you can find dedicated growers producing outstanding oils, rich in flavour and goodness. It takes a lot of work to harvest and press the olives, so these oils are expensive to buy. The Village Press from Hawkes Bay has done a great job in bringing together a number of small growers under one brand—with bottles labelled by the variety of olives used. The Village Press oils are well-priced and readily available in supermarkets.
In recent years, we have seen avocado oils hit the market. There are different levels of quality with extra virgin being the premium level. The result is a deep green oil, with a delicate flavour of ripe avocados which is perfect for vinaigrettes. The Grove range from the Bay of Plenty offers both extra virgin and flavoured avocado oils and is available in supermarkets.
Avocados are sourced locally and sun-ripened to perfection, before the skin and stones are removed. The avocado flesh is then delicately cold-pressed in a single extra virgin process. The resulting delectable green oil is poured into dark bottles designed to preserve the oil’s freshness and flavour.
High-quality oils do oxidise and deteriorate over time so it is better to buy in small quantities (300-500ml bottles) and use them up. There is nothing more frustrating than finding a good oil that has gone rancid in a cupboard through lack of use.
Vinegar selection
For many in New Zealand, malt or white vinegar was the stable of salad dressings until Sabato started to import a variety of outstanding vinegars from Italy and Spain. At their store in Normanby Rd, Mt Eden, you can taste the full selection of vinegars they import. It is a great way to learn about the different styles and the different ways you can use vinegars in cooking. When you taste a top quality balsamico you get it — you can taste the complex flavours, the savouriness, achieved from barrel-ageing and understand why these vinegars are more expensive. The flavours are so pronounced that just a splash can be all you need to enhance the taste of a vinaigrette or sauce.
Wine vinegars such as those produced in the sherry “Jerez” region of Spain are less intense than balsamic vinegars and are used to complement many dishes including fish, casseroles, splashed in to sauces and of course vinaigrettes. Sabato’s Romulo sherry vinegar is my favourite as a dressing for salads. There is somethingin the oak ageing process that gives it a spicy, lifted vanilla flavour. The Forum range also from Spain, uses the chardonnay grape for its white vinegar and cabernet sauvignon for its red.
Like extra virgin olive oil, once you start using top quality vinegars, you will never go back.
Vinaigrette may also be made by placing ingredients in a jar or container with a lid and shaking.
Always taste your vinaigrette, as you may need to adjust the acidity and seasoning.
As vinaigrettes are so quick to make, don’t worry about making extra to store in the fridge. You should just make what you need, fresh each time.
If you add a teaspoon of mustard it will help stabilise the emulsion so that it does not split out so quickly.
Other flavours that work well in a vinaigrette are:
- Garlic
- Fresh ginger
- Parsley
- Fennel
- Saffron
- Citrus zest
- Thyme
- Basil
- Coriander
Classic vinaigrette
- 1 Tbsp vinegar or lemon juice
- 3 Tbsp oil
- Pinch of sugar (optional)
- Salt and freshly ground black pepper
1. Put the vinegar and sugar (if using) in a bowl and whisk to dissolve.
2. Drizzle in oil and whisk to combine. Season.
Balsamic vinaigrette
- 2 Tbsp balsamic vinegar
- 4-5 Tbsp olive oil
- Salt and freshly ground black pepper
1. Whisk all the ingredients together.
Sherry vinaigrette
- 2 Tbsp sherry vinegar
- 6 Tbsp extra virgin avocado oil
- Pinch of salt
1. Whisk all the ingredients together.