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more kick and tartness in vinaigrette

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stymie Jan 16, 2012 03:17 PM

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. chefj RE: stymie Jan 16, 2012 04:02 PM

    pinch of Cayenne? Stronger Mustard ?

    1. SeaSide Tomato RE: stymie Jan 16, 2012 04:23 PM

      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. monavano RE: stymie Jan 16, 2012 04:26 PM

        Champagne vinegar?

        1. tim irvine RE: stymie Jan 16, 2012 04:43 PM

          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. hotoynoodle RE: stymie Jan 16, 2012 04:49 PM

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

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              critter101 RE: stymie Jan 17, 2012 11:13 AM

              Try your recipe using sherry vinegar .

              1. mamachef RE: stymie Jan 17, 2012 11:52 AM

                I think you might try using a champagne vinegar, stymie. And change the proportions: more vingegar-to-oil, and a dash more mustard.

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                  foreverhungry RE: stymie Jan 17, 2012 12:58 PM

                  You can also try a softer oil, such as rapeseed. You shouldn't need lemon juice, zest, or garlic, in theory anyways - they can certainly alter the taste to your pleasing, but strictly speaking aren't required. A duller oil, combined with a hardy dijon and a white wine or cider vinegar, and aggressive salting in the first stage of your vinaigrette making might give you the edge you're looking for.

                  1. Savour RE: stymie Jan 17, 2012 03:08 PM

                    1 part dijon mustard, 1 part red wine vinegar, 3 parts oil (I'd use a light olive oil). Lemon juice doesn't have the kick that vinegar does. Salt is also useful, but my mustard has enough salt that I don't usually need it.

                    1. splatgirl RE: stymie Jan 17, 2012 03:25 PM

                      I agree with all of the comments instructing to up the acid to oil ratio, and the suggestions of white wine, sherry or champagne vinegar. I find white wine vinegar has the most bite, sherry offers the most umami, and champagne is softer, gentler vinegar.

                      I'll add that the addition of minced shallot is an absolute must. Tarragon is another very common French vinagrette ingredient.

                      1. Wtg2Retire RE: stymie Jan 17, 2012 04:29 PM

                        When I lived in Europe, I discovered that the vinegars there had a much higher percentage of acidity than vinegars sold in the US. Thus, it is nearly impossible to duplicate the vinaigrette/pickling solutions made in Europe.

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