By definition, vinaigrette is an emulsion of an acid within a fat. To create the emulsion, mustard is a great ingredient to use. It's key to keeping the vinaigrette from separating. (Egg yolks or roasted garlic are also helpful ingredients to keep the vinaigrette together.)
In the video above, Thomas Joseph demonstrates how to use this secret ingredient to create a vinaigrette. Add two tablespoons of Dijon mustard (or whole grain or flavored mustard) to a bowl. This will act as the emulsifier. Then, add six tablespoons of red wine vinegar (or white wine or sherry vinegar). The typical ratio of vinegar to oil is one part acid to three parts oil, however, Thomas Joseph prefers to use less oil to create a tangy flavor.
Add about a teaspoon of salt and half a teaspoon of pepper. Whisk the mixture together, and then add three quarters of a cup of olive oil. To create the emulsion, drizzle the olive oil in slowly as you whisk. You can also do this in a jar. Make sure to taste the vinaigrette with a hint of whatever you plan to use it on. If you're making a salad, dip a leaf into the dressing to test it, and if needed, add salt and pepper to taste.
Watch the video above to learn how to make a homemade vinaigrette.
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