Homemade black vinegar vinaigrette

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Homemade vinaigrette
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Homemade vinaigrette

Recipe by Bernie Torras
0.0 from 0 votes
Course: SauceCuisine: MediterraneanDifficulty: Easy
Rations

6

servings
Preparation time

5

minutes
Cooking time

0

minutes
Calories

345

kcal
Total time

5

minutes

Embark on a sensory culinary experience with our delicious homemade vinaigrette. Get ready to enjoy a mix of vibrant flavors while you immerse yourself in a music playlist that will make your moments in the kitchen unforgettable. Dare to create this quick and easy vinaigrette that will enhance your favorite salads!

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 200 ml olive oil

  • 60 ml wine vinegar (if possible Forvm vinegar)

  • Salt to taste

  • Ground pepper to taste

Pasos

  • Start by choosing a bowl of adequate size to mix all the vinaigrette ingredients. Gently pour the 60 ml of wine vinegar into the bowl, creating an aromatic base for our delicious vinaigrette.
  • Add salt and ground pepper to taste. Remember that you can adjust these amounts according to your personal preferences.
  • Gently add the 200 ml of olive oil to the bowl. The olive oil will bring a silky texture and a distinctive flavor to our vinaigrette.
  • With a hand blender, gently blend all ingredients until a homogeneous, emulsified consistency is achieved. The resulting mixture will have a smooth, shiny texture, perfect for enhancing your favorite salads and dishes.

Notas

  • Quantities may vary depending on the type of vinegar. Mix the vinaigrette with the lettuce at the last moment so that the salads and leaves are smooth. They must also be dry so that the vinaigrette does not slip.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 43g
  • Calories: 345kcal
  • Fat: 38g
  • Saturated Fat: 5.3g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 195mg
  • Potassium: 5mg
  • Carbohydrates: 0.12g
  • Fiber: 0g
  • Sugar: 0g
  • Protein: 0g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 1.5mg
  • Iron: 0.17mg
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Key points of the recipe

  1. Perfect emulsion: Use a hand blender to mix the vinegar and olive oil until a homogeneous and stable emulsion is achieved. This will ensure that the vinaigrette has a smooth texture and does not separate when serving.
  2. Balance of flavors: Adjust the amount of salt and pepper to taste, but be careful not to overdo it. The key to a good vinaigrette is the balance between the acidity of the vinegar, the rich flavor of the olive oil and the seasonings.
  3. Dressing time: Toss the vinaigrette with the salad just before serving to keep the leaves fresh and crisp. Make sure the vegetables are well dried so that the vinaigrette adheres properly and does not slip.

Pairing with wine

Vinaigrette is a dressing used mainly in salads and other vegetable-based dishes. It is not usually consumed on its own, so it is more appropriate to talk about the pairing of the vinaigrette in relation to the dishes in which it is used.

When using the vinaigrette in light salads, seafood or vegetable dishes, a fresh, light white or rosé wine is recommended, such as a Sauvignon Blanc, Verdejo, Albariño or Provençal rosé. These wines have a refreshing acidity that complements and balances the acidity of the vinegar in the vinaigrette, while enhancing the flavors of the ingredients in the dish.

Beer pairing

As for beer, a light and refreshing beer such as a Pilsner, Witbier or Saison would be suitable to accompany salads and dishes with vinaigrette. These beers have citrus and herbal flavors that can complement the acidity and flavors of the vinaigrette well.

Careful!

Typical allergens

Good thing it’s allergen-free!

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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