Thank The French For Your Raspberry Vinaigrette Dressing Recipe

By Author: Jeric James
Total Articles: 18
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Trust the French to teach us a thing or two about good food. Have you ever wondered what makes a salad stand-out? The secret lies in its vinaigrette which is defined as an emulsion of vinegar and a form of oil, oftentimes flavored with herbs and spices that is commonly used as a salad dressing. Looking back, I used to prefer store-brought dressings for its convenience. But since you'll never know what chemical additives you're ingesting with these ready-to-go products, I decided to make one on my own. What's great about vinaigrette, or sometimes known as a French dressing, is that you can play around with the flavors depending on the type of salad you're preparing. And if you've made a big batch, fret not because it can be used as a cold sauce or marinade. You can even use it as a dip for chips. It makes dull lettuce spring to life, veggies go from bland to bold and meat gets a tangy marinade.

One of my favorite is this raspberry vinaigrette dressing recipe which my sister found on the internet. We modified it based on the ingredients ...
... we have in our pantry and it worked perfectly fine! I love its sweet yet tangy and refreshing flavor. Did you know raspberries are considered a super food? Here's the recipe (from FoodNetwork website - http://www.foodnetwork.com/recipes/robert-irvine/romaine-salad-with-choice-of-raspberry-vinaigrette-or-creamy-italian-dressing-recipe/index.html) in case you want to try this at home:

Ingredients:
3 tablespoons raspberry vinegar
1 shallot, quartered
1/8 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
1 teaspoon dried thyme
3/4 cup extra-virgin olive oil

Directions:
Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.

Once you're done, simply pour this over the mixed greens you've prepared and enjoy a healthy and nutritious salad. Fairly easy, right? Not to mention the explosion of flavors from the vinegar, thyme, mustard and olive oil. They say the secret to good vinaigrette is building a flavor base and never compromising on the vinegar and oil to be used when emulsifying the end product. An effective way of combining the oil and vinegar is in a blender. If you have none, combine everything in a glass or stainless steel bowl and whisk it thoroughly. Never use an aluminum bowl for the acid in the vinegar will react to it producing a metallic flavor for your vinaigrette. Our very own interpretation of the above recipe is fast becoming a family favorite and is one of the most requested during Sunday barbecues at home. Even my mom has begun experimenting using it as a chicken marinade. Isn't that cool? A recipe is that good if it's not confined to its initial purpose.

I have been fortunate enough to be raised in a family who loves good food. An aunt even has this mean spicy hot wing sauce recipe that we've been trying to replicate ever since it was served at one of our family dinners. Whether it's the best buffalo wing sauce or the best marinade for chicken, there's always a corresponding family dish concocted out of whatever we're provided with. Vinaigrettes maybe simple to make, but it takes a method to capture its magic. Always choose the best ingredients to avoid compromising its quality. Personal taste is also a factor. Try out different oils and vinegars until you come across the ones you personally like. It is always you who should taste and decide how much acidity you prefer on your vinaigrettes.