The most simple vinaigrette is oil and vinegar. It confounds me why restaurants put their cheapest oil and vinegar into their cruets as if their customers will not notice. Although it is perfectly understandable, from a cost of production point of view, why commercial producers believe they can hide it with obfuscating flavors. To help you get started making your own vinaigrettes, marinades, and sauces, choose wisely one or more item from this starter chart, and elaborate on your own from here using the imagination God gave you, with help from your genetic line, and with ingredients you keep on hand. |
oil | acid | enhancement |
canola | red wine vinegar | basil |
corn | white wine vinegar | mint |
vegetable | apple cider vinegar | oregano |
olive | rice vinegar (mildest) | tarragon |
peanut | Champaign vinegar | thyme |
walnut | plain distilled vinegar (harshest) | pecans |
sesame | balsamic vinegar (speciality) | walnuts |
safflower | flavored vinegars | avocado |
sunflower | infused vinegars | sesame oil |
avocado | malt vinegar | hot sauce |
almond | sherry vinegar | pepper flakes |
apricot kernel | lime juice | salt / pepper |
grape seed | grapefruit juice | egg (cooked or whipped) |
soybean | orange juice | garlic in all its glorious forms |
tomato juice | ginger in all its glorious forms | |
soy sauce | ||
anchovy | ||
preserves | ||
artichoke hearts | ||
olives | ||
pine nuts | ||
sesame seeds | ||
grated cheese | ||
sage | ||
apple sauce | ||
honey | ||
the whole world of mustard | ||
horseradish | ||
wasabi | ||
sugar | ||
mirin |
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