Vinagrettes — Traditional and not-so-traditional
The textbook definition of a vinagrette is a suspension of an oil and vinegar, an acid, possibly with other seasonings in it. Sometimes, depending on what you add, it becomes an emulsion rather than a suspension. (A suspension usually separates, requiring it to be stirred or shaken again, an emulsion doesn’t, because there’s an emulsifier present, which holds the oil and vinegar in suspension.)
I got to thinking about the chicken breasts marinated in Marsala and mustard I made last week and came to the conclusion that the combination of wine (an acid) and mustard (oil-based) is essentially a vinagrette.
The proportions are different, though. The traditional proportions in a salad dressing vinagrette is 3 parts olive oil to one part vinegar.
For my chicken breasts I used about a half cup of wine and around a tablespoon of mustard, so it was probably about 8 parts acid to one part oil. I put the chicken in a bag, added the wine, squeezed in some mustard, and shook it all up. 8 hours or so marinating, followed by about 45 minutes on the grill.
So, what are your favorite types of vinagrette?
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