This is an all purpose vinaigrette that I’ve used in many diverse dishes with such positive results that I called it “Magic Vinaigrette”.
Besides normal use on vegetables and salads it can be a gentle addition to a piece of plainly cooked seafood. It’s excellent as a marinade. And…..it’s magic!
Here’s the magic potion:
- It uses 50/50 olive oil and canola oil, which dilutes the olive oil to a more subtle flavor.
- Then it uses a 50/50 mix of white wine vinegar and sherry vinegar. High quality sherry vinegar is divine, but can be quite strong on its own. So again, subtlety is added by blending with the ww vinegar.
- The proportions are 4 parts oils to 1 part vinegars. It gets finished with an optional squeeze of lemon juice and S&P.
The ingredient selections are critical:
- A robust, high quality extra virgin olive oil is needed
- Use high quality Sherry vinegar from Spain. Mass-produced sherry vinegars from the grocery store are not really a good substitute, as they tend to have just the slightest flavor of sherry and are often harsh.
- Rather an ordinary white wine vinegar, I use rice wine vinegar from China. Pearl River Bridge products (including their great soy sauces) are beginning to show up in large US supermarkets over the past year or two.
Magic Vinaigrette
|
|
Small |
Regular |
Large |
|
Extra Virgin Olive oil |
1/4 C |
1/2 C |
1 C |
|
Canola oil |
1/4 C |
1/2 C |
1 C |
|
Spanish Sherry vinegar |
1 T |
2 T |
1/4 C |
|
Rice Wine vinegar |
1 T |
2 T |
1/4 C |
|
Lemon, juiced (optional) |
1/2 |
1 |
2 |
- Salt and Pepper to taste
- Combine in a jar and shake well
- Keeps 4 weeks or longer
