Learn to make a great late-summer vinaigrette without hitting the bottle

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Learn to make a great late-summer vinaigrette without hitting the bottle
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The vegetable-rich days of late summer are a great time to learn how to make a good vinaigrette

Making salad dressing can feel daunting for many of us. We either fear it a little, and keep hitting the bottle , or if we do make our own, we get stuck in that one-dressing rut.and vinegars, you’ll quickly see how easy it is to make a homemade vinaigrette, and to keep changing it up so your salads sparkle all year long.

And if you are in a well-stocked market, specialty store or farmers market, keep your eyes open for fruit vinegars or other flavors, like herbed vinegars or spiced vinegars. My family likes their dressing on the vinegary side. We favor more of a 2:1 balance, and my older son is a 1:1 type of guy, balsamic being the vinegar of choice. Play with the balance until you get to the level of acidity you like.So, now you have a blend of oil and vinegar. Two additional ingredients that I think make a dressing a vinaigrette are minced shallot and some Dijon mustard. You can play around with different types of mustard, from German mustard to whole grain.

Finally, vinaigrette is so forgiving. Too oily? Add more vinegar. Too tart? Add more oil. Too bland? Add more salt, or maybe a bit of mustard. Too salty? Add more oil, and maybe some vinegar.

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Learn to make a great late-summer vinaigrette without hitting the bottleLearn to make a great late-summer vinaigrette without hitting the bottleThe vegetable-rich days of late summer are a great time to learn how to make a good vinaigrette. Vinaigrettes can be daunting for many people, who either buy it bottled or gets stuck in a one-dressing rut.
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