People are often surprised how easy it is to make vinaigrette at home. It involves some simple science, not rocket science. Our own Chris Prosperi (Senior Food Schmooze® contributor and chef and co-owner of Metro Bis restaurant in Simsbury, CT) uses a simple formula to make vinaigrette at home.
Making a vinaigrette is a matter of following a simple formula: Two parts oil to one part vinegar (that’s the common one, anyway). Every vinaigrette needs an emulsifier to stay stable. That’s where the science comes in. You can use salt, egg, or a small amount of Dijon mustard to help the vinaigrette emulsify.
Customize your vinaigrette with whatever you like: herbs, spices, garlic, red wine, grated Parmesan, a raspberry or strawberry puree. . .the options are endless.
