Creamier Vinaigrette

[shel]

I'd sometimes like my vinaigrette to be thicker and creamier. I usually use a 2:1 or 3:1 or so ratio of oil to acid (vinegar or lemon juice), add some Dijon mustard to taste (often about 1 - 2 tsp depending on volume), and the result, while not watery, is not as creamy as I'd cometimes like. Any suggestions on how to make the dressing thicker and creamier?

scb

[saranagon]

Vinaigrette is not meant to be thick or creamy but of a good smooth consistency ,if you are using a good olive oil make sure you leave your dressing in the fridge for at least 12 hours this will make it thicken naturally ,,I have never tried this but you could try whisking in a couple of spoons of mayo
enjoy

[chefinfrance]

If you like your dressing thick and creamy you should mix your vinegar and mustard then slowly add your oil wisking all the time this makes a emulsion, alternativly use a hand blender.
steve www.masterchefinfrance.com

[shel]

OK, I'll try that. I don't make the vinaigrette in that fashion right now - not slowly adding the oil and whisking all the time.

shel

Originally Posted by chefinfrance

If you like your dressing thick and creamy you should mix your vinegar and mustard then slowly add your oil wisking all the time this makes a emulsion, alternativly use a hand blender.
steve www.masterchefinfrance.com

[phatch]

I usually use the hand blender and get good results.

[boar_d_laze]

I agree with everything Steve says.

ALSO, your vinegar-oil ratio is extremely vinegary -- and vinegar is mostly water. The normal ratio range for vinaigrette is 3 - 5 oil to one vinegar. I understand that some people make dressings with 2 parts mild vinegar and 1 part fruity olive oil to get a flavor balance -- but that's not really a vinaigrette. You'll never get "creamy" using that much vinegar. You might consider stronger vinegars such as sherry, and/or a very mild EV olive oil such as most French oils, Bertolli from Italy or Carbonell from Spain.

Something else to think about is using dry mustard powder to facilitate the emulsion rather than Dijon. Dijon and other prepared mustards bring heap plenty vinegar and/or wine and/or verjus to the party.

Adding sour cream, creme fraiche, mayonnaise, or what have you is not strictly vinaigrette cricket either. But who cares? They work.

BDL

[Suzanne]

ChefinFrance is quite right. I used to make a sherry vinaigrette at work, for which I would whisk together sherry vinegar, mustard, and S&P, then add slowly the oil while whisking the **** out of it. I had to make large quantities at a time, so I used a mixer with a whip attachment. But I think it would work in smaller quantities using an immersion blender. [Oh, I see Phil just mentioned that. Great minds, etc.] Blend your mustard, vinegar, and seasonings, then blend as you drizzle in the oil. Remember, though, that this is only a temporary emulsion (like love? ) and it will eventually break.

Another possibility is to add a tiny bit of egg yolk -- the natural emulsifiers in the yolk will help hold the vinaigrette together. There's a recipe for a "Creamy Salad Dressing" that appeared in the NY Times exactly 30 years ago -- includes a teaspoon of egg yolk and a teaspoon of heavy cream to 1/2 cup of oil and 1 tablespoon acid and 2 to 3 teaspoons mustard -- that I have used all that time at home. It never fails. If you like, I will paraphrase the recipe later. (I don't know if something that old still falls under copyright protection, but I suspect so.)

[shel]

There are some very good sounding ideas here. I'll start incorporating them in the next batch of vinaigrette I make.

One thing I like to do is add a dash of good balsamic vinegar to my vinaigrette along with the red wine vinegar. It adds a nice, more rounded flavor to the result.

shel

[Gunnar]

Well, between BDL and Suzanne it was all said but i wanted to post anyway. I have just learned some new emulsions and most are using an egg yolk as a binder, they are fairly thick and creamy if your not opposed to raw egg or can get pasteurized ones.

[OregonYeti]

I'm thinking I might try sesame flour as an emulsifier for vinaigrette some time. I'd have to take the (delicious) sesame flavor to mind for what I might put together.

[CakesBySarah]

Originally Posted by OregonYeti

I'm thinking I might try sesame flour as an emulsifier for vinaigrette some time. I'd have to take the (delicious) sesame flavor to mind for what I might put together.

What about using sesame oil and olive oil, mirin or rice wine vinegar, soy sauce, garlic, and ginger?

Yummmmmmmmmmmmmmmmm

[chefinfrance]

Here we have a straight forward question about vinaigrette before we know it we are talking about sesame flour, sesame oil ,rice wine etc etc . You can mix all three with what ever you want but please do NOT call it vinaigrette. By simple definition vinaigrette must contain vinager follow that with oil and maybe mustard but always remember the moment you use a French name for a recipe it is a French dish to this date I have not come accross any recipes using sesame oil or rice wine in French cusine.
steve www.masterchefinfrance.com
As boring as it may seem to some I still believe you must learn the basics before you can master the ART

[Blueicus]

What about xanthan gum?

[phatch]

The nomenclature has been accepted and broadened for use describing the same techniques for other cuisines. Rather usefully so.

Phil

[CakesBySarah]

Rice wine vinegar = Vinegar, yes?
Sesame oil and olive oil = Both oils, yes?

Emulsifiers, salt, pepper, garlic, other flavoring ingredients = present in many vinegarettes, correct?

If the only "true" vinegarette in the world consisted of red wine vinegar, olive oil or vegetable oil, and salt and pepper, it would truly be a boring place.

I don't claim to know everything-- however -- the ability to play with variations on basic concepts is what cooking is all about, to me.

The method would still be the same, with the oil/vinegar/flavoring ingredients in the same proportions, so in my mind, I don't believe I've violated any sacred laws of Frenchness throwing out an idea for a variation.