Simpler vinaigrettes

The vinaigrette can be used in countless recipes. It is considered an "emulsified sauce unstable" and that, however much we mix the ingredients, the rest tends to separate the liquid elements again. This is because the main ingredient is oil, whose density is lower than that of vinegar. The steps to make a basic vinaigrette are: three parts oil to one part vinegar, and salt to taste.

While the preparation is very simple, we can play with different combinations:

Type of oil. If we use virgin olive oil, we will get a thicker vinaigrette if we use sunflower oil or seeds. We can get unique flavor notes if we use aromatic oils for example, soak some garlic cloves, basil leaves and a few slices of cayenne pepper. Such blends will make our vinaigrettes acquire interesting nuances to enhance our plates.
Type vinegar. In the market we can find from classic wine vinegar to complex, flavored with fruits or herbs, such as thyme or tarragon. Each bring something different to our sauce. Thus, if we use is vinegar or apple cider vinaigrette us smoother result if we use a sherry vinegar. To achieve a more aromatic vinegar, vinegar can use raspberry or dill.

Without vinegar. Another possibility is to prepare a mixture softer, in which vinegar is replaced by lemon juice or other citrus fruit.

Temperate. The warm vinaigrettes are another variation that is worth exploring. To prepare, first heat the oil with some aromatic element (garlic and chilli, for example) and, once off the heat and flavored, emulsified with lemon juice and mild vinegar, such as apple or cider. This type of preparation is mostly used to prepare baked fish, such as bream, mackerel and bream.