VINAIGRETTE

Learning how to make a vinaigrette out of nearly anything is like unlocking one of life’s best cheat codes. This recipe serves as a foundation to nearly any flavor/ingredient combination you could possibly want. The secret to a good vinaigrette is a balance of acidity, sweetness, and savoriness or “umami”. Once you begin to understand how those flavors play off of each other, the vinaigrette possibilities become endless!

BASIC VINAIGRETTE RECIPE makes approx. 12 oz

INGREDIENTS

• 1/2 cup olive oil

• 1/4 cup sweet vinegar (ex. red wine, sherry, champagne)

• 1 cup whole fresh berries (ex. raspberries, blackberries, blueberries) OR 1/4 cup fruit juice (ex. fresh squeezed orange, pomegranate juice)

• 1 garlic clove

• 1 small shallot (optional) “brunoise” or very finely diced

• 1 tbsp honey

• 1 tbsp dijon mustard

• 1/2 tbsp fresh oregano

• salt and pepper

• small food processor

DIRECTIONS

1. To the food processor vase add the vinegar, fruit or juice of choice, garlic, honey, mustard, oregano, and a splash of the olive oil

2. Turn on the food processor and allow everything to blend together

3. Slowly through the top opening of the food processor drizzle in the olive oil while the mixture is blending to emulsify the oil and vinegar together.

4. Add a large pinch of salt and a dash of pepper

5. Stop the food processor and use a spoon to mix the dressing, making sure to scrape any bits that may have stuck to the corners where the blades don’t reach. If you are using finely diced shallot, this is when you can add it in.

6. Taste test your dressing. A vinaigrette should have a bright acidic flavor that is not so overwhelming that it makes you pucker. If it is too acidic add more olive oil. If the olive oil tastes too bitter add more honey and fruit or juice. There should be sweetness from the berries and honey and some savory notes from the oregano, garlic, shallots, and mustard. Don’t be afraid to add a bit of this or that to adjust to your own preferences!