Hello, it’s Chef John from foodwishes.com. And today we are making, well, I’m making my favorite all purpose salad dressing which is a sherry vinaigrette.
Now sherry vinaigrette made with sherry vinegar is kind of halfway between a wine vinegar and a balsamic vinegar. Okay. So it’s similar to a balsamic and that it is aged. It’s sherry wine that’s aged in an oak barrell. This one was aged for quite a long time, believe it or not this was 15 years. It was cask number 17, which I heard was a really good one. I mean, it’ no cask, you know, 14. But it’s a good one. And all natural, chemical free and et cetera and so forth. GMO free, I don’t know what GMO is, but I don’t want it. So anyway, that was my vinegar.
Get a really good quality Spanish sherry vinegar. Don’t forget a little bit of salt and pepper. About third of a teaspoon of salt, couple of grinds of pepper. And the most important ingredient except for the sherry vinegar, some Dijon mustard, about a teaspoon. That’s going to help us emulsify. You heard that term, even Emerill know emulsify. So you heard that term on TV a million times. So what we’re going to do is we’re going to add a third of a cup of the vinegar. I’m going to go with the classic ratio here, 3 to 1. So I got a couple of olive oil on the side. Don’t use anything too strong. Just a cheap kind of neutral olive oil will be fine for this. And then of course you’re going to drizzle it slowly, and you’re going to just tiny trickle. You’re going to just pour. You know what? We’re going to dump the whole thing in. Let me stop right there, I don’t know why cooks still drizzle oil and emulsify that way. If you want a real emulsification, put it in a blender. Okay. Why are you whisking for 20 minutes. Or, if I want to serve this right away, because of the mustard, I can just whisk this together just like this. Watch, this is going to work. Alright, so mustards have something called lecithin, I’m going my own Alt Brown imitation. Which is an emulsifier and that means it will suspend your vinegar in the oil. Now the problem with the whisking method, dumping it all in like that, is yes I save from cleaning the blender. But it’s not a really good emulsification. Okay, it will stay emulsified for five or ten minutes. If you’re going to serve it right away, it’s fine. But, see that those little drips of vinegar that kind of large. They’re not really, really suspended in the oil, as if we did it in the blender or if we whisk it by hand for half an hour. So it’s separating, that was just for about 5 minutes. So what we’re going to do, this is like that best of all worlds. We are going to not have to dirty the blender. We’re not going to whisk and we get tennis elbow. We’re going to pour it in a shaker. Now I went with the hot waitress shaker, has a little decal and they’re really retro. And we’re going to pour in our oil, our vinegar, our salt, pepper and mustard. And we’re going to give this a vigorous shake. Now what do I mean by vigorous. Just what I mean, vigorous. As hard as you can, shake it for about 2 or 3 minutes. In fact, not even that long. Maybe a minute and a half and you will have a very, very, very nice emulsification. How can I tell, there. I can like write my name or that obscure abstract shape with the vinaigrette. Okay. No separation. There’s no oil and vinegar pulling up. And that’s how you can tell. So that thing is emulsified. You know, I can put it in a pool on a plate like that for a piece of grilled fish, a grilled piece of meat. I put it over an avocado and serve some salad, which was quite delicious. Again, because sherry vinegar is kind of halfway in sweetness and tartness between like a traditional wine vinegar and a balsamic. It’s such a great all purpose vinaigrette. So, anyway, use the squeeze bottle shaker method. Works great, it’s also really easy to keep the extra, just put a little piece of plastic over the top. screw the top back on and next time you're ready for your salad. You just shake that up and ready to go. Okay. So, anyway, a little easy recipe for a quick vinaigrette also a method to do it and you don’t have to get out the stick blender or the regular blender or God forbid, stand there with those stupid whisk for half hour trying to drizzle in oil. No more. Anyway, go to the site, check all the details and as always, enjoy.
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