Vinaigrette recipes (II) : exploring new dimensions

Black truffle vinaigrette

Black truffle vinaigrette is a sophisticated option that adds a gourmet touch to any dish. Its intense, earthy flavour perfectly complements green salads, grilled meats, fish and roasted vegetables. Here’s how to prepare this elegant and flavourful vinaigrette.

Ingredients

• 3/4 cup extra virgin olive oil
• 1/4 cup aged balsamic vinegar
• 1 tablespoon of black truffle oil
• 1/2 teaspoon sea salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

1. Mix the liquids: In a medium bowl, combine the extra virgin olive oil with the aged balsamic vinegar. These two ingredients will form the base of your vinaigrette, providing a blend of sweet and sour flavours.
2. Add the truffle oil: Add the black truffle oil to the mixture. Truffle oil is potent, so a tablespoon will be enough to infuse the vinaigrette with its characteristic earthy, luxurious flavour.
3. Season: Add the sea salt and freshly ground black pepper. These two elements will enhance the complex flavours of the truffle and the balance between oil and vinegar.
4. Emulsify: Whisk the ingredients vigorously with a whisk or fork until the mixture emulsifies to a homogeneous consistency. Emulsifying ensures that the oil and vinegar combine perfectly, creating a smooth, even texture.
5. Adjust to taste: Taste the vinaigrette and adjust the seasoning if necessary, adding a little more salt, pepper, or truffle oil according to your personal preference.
6. Serve or store: Use the vinaigrette immediately or store in an airtight jar in the refrigerator. If the vinaigrette separates or solidifies due to cold, let it stand at room temperature for a few minutes and shake well before serving.

This black truffle vinaigrette is an exceptional dressing that can transform simple dishes into memorable culinary experiences. Try it on a rocket and parmesan salad, as a marinade for steaks before grilling, or drizzled over roasted vegetables for a luxurious finish.

Champagne and shallot vinaigrette

Champagne and shallot vinaigrette is an elegant and refined dressing, perfect for adding a touch of sophistication to delicate salads, seafood and vegetable dishes. The combination of the champagne vinegar, with its subtle acidity, and the sweetness of the shallot, creates a symphony of flavours that enhances any dish. Here’s how to prepare this light and aromatic vinaigrette.

Ingredients

• 1/2 cup of extra virgin olive oil
• 1/4 cup Champagne vinegar
• 2 shallots, finely chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Prepare the shallots: Start by finely chopping the shallots. This key ingredient will bring a subtle sweetness and a nice texture to your vinaigrette.
2. Combine the vinegar and honey: In a medium bowl, mix the Champagne vinegar with the honey. Stir until the honey is completely dissolved in the vinegar, creating a slightly sweet and sour base.
3. Add Dijon mustard: Add Dijon mustard to the mixture. Mustard not only adds depth and complexity to the flavour, but also acts as a natural emulsifier, helping to bind the oil and vinegar together.
4. Incorporate the shallots: Add the chopped shallots to the bowl. Their mild, slightly sweet taste will complement the acidity of the vinegar and mustard.
5. Emulsify with the oil: While whisking constantly with a whisk or fork, slowly pour in the extra virgin olive oil. Continue whisking until the mixture emulsifies, acquiring a smooth, uniform consistency.
6. Season: Taste the vinaigrette and adjust the seasoning with salt and pepper to taste. The salt will enhance the flavours, while the pepper will add a subtle spiciness.
7. Serve or store: Use the vinaigrette immediately or store in an airtight jar in the refrigerator for future use. If the vinaigrette separates while storing, simply shake well before serving.

This Champagne and shallot vinaigrette is incredibly versatile and can be the perfect complement to a mixed greens salad, a beef carpaccio, or even to dress a steamed fish dish. Its balance of sweetness, acidity and subtle hints of mustard and honey make it an exquisite choice for special occasions or to add a gourmet touch to your everyday meals.