How to make homemade vinaigrette? Here are some recipes and tips!

HOW TO MAKE A LIGHT VINAIGRETTE SAUCE?

• 1 tablespoon of vinegar,
• 1 teaspoon of mustard,
• 1 tablespoon of water,
• 1 tablespoon of oil, salt and pepper.

THE STEPS OF THE RECIPE

1. Mix salt and vinegar.
2. Add the mustard, water and oil, whisking with a fork.
3. Pepper to taste.
4. For more creaminess, you can add one or two spoonfuls of fromage blanc.

Recipe ideas for original and easy-to-make homemade vinaigrettes

Dare to try original vinaigrettes that will add a real extra touch to your salad! Flavored with tomato, mint or even mango, discover 4 easy-to-make vinaigrette recipes that will awaken your taste buds!

The original vinaigrette recipe with MAGGI ^{® Flavor}

• 3 teaspoons of MAGGI ^® Flavor ,
• 3 tablespoons peanut oil,
• 5 sprigs of chopped chives,
• 1 tablespoon of wine vinegar,
• 1 pinch of salt and 1 pinch of pepper.

THE STEPS OF THE RECIPE

Finally, add the chives and mix.

In a salad bowl, pour the MAGGI® Flavor, the oil and the vinegar.

Mix then season with salt and pepper.

Some ideas for easy and tasty recipes to enjoy with homemade vinaigrette

Now that you’ve got the hang of vinaigrette, how about some inspiration for simple salad recipes? The  Croquons la Vie culinary workshop team  has selected a few recipes that will already make your mouth water!

Discover these recipe ideas now!

Tips from the Croquons la Vie cooking workshop

The base of a vinaigrette is oil, at least one acidic ingredient (lemon juice, vinegar, etc.), and aromatics (salt, spices, herbs, etc.). To vary the flavors of your vinaigrette, you can vary the vinegars and vary the oils.

VINEGARS.

• Wine vinegars  : There are several types:  red wine vinegar, white wine  (sweeter),  sherry wine  (tastier),  port  or  Banyuls wine  (sweeter). • Cider  or  malt

vinegars  (fruitier),  raspberry vinegar  (very sweet), • Balsamic vinegar  (sweet and very aromatic), very well-known among gourmets, • Honey vinegar  (necessarily sweet), • Rice vinegar  (for Asian-flavored cooking), • Flavored wine vinegars  (with tarragon, shallot, etc.) also have a good reputation.

OILS.

There are two main categories: neutral-tasting oils and flavored oils.

• Neutral-tasting oils: peanut oil, sunflower oil, corn oil, rapeseed oil  (stronger taste) and  grapeseed oil .

• Flavored-tasting oils: olive oil  (fruity),  walnut oil  (intense) or  hazelnut oil  (more subtle) and  sesame oil  (toasted flavor).

• Flavored oils  (garlic, basil, peppers, etc.).

WHICH VINEGAR FOR WHICH OIL?

Classic  :

• Olive oil + balsamic vinegar.

• Rapeseed oil + cider vinegar.

Original  :

• Walnut oil + sherry vinegar

. • Sesame oil + rice vinegar.

• Grape seed oil + raspberry vinegar.

THE VINAIGRETTES.

• For the green salad: a very simple vinaigrette, such as mustard vinaigrette.

• For the spinach shoots: a vinaigrette with Roquefort or blue cheese.

• For the beets: a simple and light vinaigrette with sunflower oil and cider vinegar.

• For the endives: a sweet and sour vinaigrette such as with citrus fruits and honey.

• For the white cabbage: an exotic vinaigrette with rice vinegar, soy sauce and sesame oil.

• For the carrots: a vinaigrette without vinegar but with lemon.

• For the cucumbers: a vinaigrette with cream or fromage blanc.

• For the tomatoes: the juice of the tomatoes added to olive oil, shallots and parsley.

• For the potatoes: a vinaigrette with fromage blanc, a touch of mayonnaise and chives.

WHAT TO DO IF YOUR SALAD DRESSING IS TOO SOUR?

Add to  your vinaigrette sauce  a tablespoon of oil, a teaspoon of milk and a pinch of sugar.

You can also slip a large ball of bread crumbs under the salad and wait 5 minutes. The crumbs will absorb the vinaigrette and especially the vinegar. Remove it, add oil and that’s it!

WHAT TO DO TO GIVE YOUR VINAIGRETTE MORE TASTE?

Add a drizzle of MAGGI ® Flavor.

Celery salt can replace salt and give a little more flavor.

Chopped herbs (shallot, garlic, spring onion) enhance the vinaigrette.

HOW TO STORE YOUR VINAIGRETTE?

Pour your vinaigrette into an airtight container such as an empty bottle or glass jar. Placed in the fridge, you can keep it for more than a month.

WHAT DOSAGE SHOULD YOU RESPECT?

For the mustard:

• Half a teaspoon for 4 people is enough.

For the vinegar and oil:

• 1 spoonful of vinegar for 2 to 4 spoonfuls of oil depending on your sensitivity.

• Dissolve the salt in the vinegar before adding the oil.

• And finally, chop and add the herbs at the last moment.