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more kick and tartness in vinaigrette

Ongoing quest to replicate a Parisian vinaigrette, but haven't quiter reached the "tang" level I am shooting for: dijon, lemon juice, garlic, lemon zest are all helping. Just need to fing a wee bit more kick and I am there. Any suggestions would be appreciated.

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  1. pinch of Cayenne? Stronger Mustard ?

    1. try using less oil or more vinegar/lemon juice. Ratios are often 3:1 oil to acid I like mine 1 oil to 2 vinegar (or maybe 50/50--depending on the vinegar).

        1. I make one with a white wine vinegar made chiefly from pinot Gris and peanut oil with Maille Dijon. A sprinkling of grey salt on the finished product. I find white wine much brighter than red.

          1. sharper vinegar to oil ratio. also, don't skimp on the salt. dissolve it in the vinegar before adding everything else.