The Vinaigrette Ratio

Method

3 Sherry Vinegar-based Vinaigrettes

Sherry-Shallot Vinaigrette

This is a great all-purpose vinaigrette for salads, sliced tomatoes or other raw vegetables.

• 2 tablespoons sherry vinegar
• 1 tablespoon minced shallot
• Salt and pepper to taste
• 6 tablespoons vegetable oil

Combine the vinegar, shallot, salt and pepper. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking.

Tarragon-Mustard Vinaigrette

This is a little heartier than the above, can be used to dress greens, whole vegetables and would make a lovely sauce drizzled over lean white fish.

• 2 Tbsp sherry vinegar
• 1 Tbsp minced shallot
• Salt and pepper to taste
• 6 Tbsp vegetable oil
• 1 to 2 teaspoons whole grain or Dijon mustard
• 1 Tbsp minced tarragon

Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon just before serving.

Gribiche Vinaigrette

Gribiche is traditionally mayonnaise based, but I like it as a vinaigrette better. It makes a wonderful sauce for roasted pork loin, or any pork preparation. Last week I used it to dress a salad of pancetta lardons and arugula. It's hearty and packed with ingredients.

• 2 Tbsp sherry vinegar
• 1 Tbsp minced shallot
• Salt and pepper to taste
• 1 teaspoon whole grain or Dijon mustard
• 6 Tbsp vegetable oil
• 1 Tbsp minced tarragon
• 1 hard cooked egg, finely chopped
• 1 Tbsp chopped cornichons
• 2 teaspoons capers, roughly chopped

Combine the vinegar, shallot, salt, pepper, and mustard. Give it a stir with a whisk or fork to soften the shallot then drizzle the oil in while whisking. Stir in the tarragon, egg, cornichons and capers.