Tap Into Your Inner Jazz Musician and Improvise When Stirring Up a Vinaigrette

Columbia Daily Tribune › July 23, 2010

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Summary

It takes longer to spell vinaigrette than it does to make it. Vinegar. Oil. Salt. Pepper. Mix it up. Splash it on the season's first greens.

Master this classic French dressing, and you'll understand why chefs call it one of the great sauces. Start with a simple recipe or the classic proportions: 1 part vinegar to 3 or 4 parts oil.

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Extract

Tap Into Your Inner Jazz Musician and Improvise When Stirring Up a Vinaigrette

Taste. Consider the elements of your salad. Adjust.

Now improvise.

Embellish it with herbs, spices, mustard or honey. Drizzle it on blanched asparagus, sliced tomatoes, grilled vegetables, fish or meat.

"You shou...

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