The traditional method for preparing a vinaigrette combines vinegar with seasonings and aromatics in a bowl. Oil is whisked into the vinegar to create what is known as a temporary emulsion. A disadvantage of this classic vinaigrette technique is that the sauce quickly separates as it sits, requiring whisking each time it is used. This can create a problem of inconsistency in the kitchen, because the proportion of oil-to-vinegar when tossing a salad might be different from plate-to-plate. For those reasons, a high-speed blender is more efficient at creating emulsified vinaigrettes that provide better consistency in the kitchen.
For a vinaigrette use a basic ratio of 3 parts oil to 1 part vinegar by volume. Remember that this is a general ratio, which can be adjusted based on the type of oil and vinegar you use. The ratio works in combination with white or red wine vinegar and canola oil. Rice vinegar, which has a lower acidity level and is sweeter, may require less oil.
Start with a base of aromatics like shallot or onion, garlic, mustard, and sugar. These ingredients work as emulsifiers helping to hold the sauce together. Xanthan gum can also be added as an emulsifier.
Sugar helps to balance acidity, which can be further adjusted to taste either by increasing the ratio of oil, or by diluting the acidity of the vinegar with water. Citrus juice, including lemon, lime, orange, or grapefruit, can be substituted for vinegar. Other tropical fruits, including pineapple, mango, or passion fruit, can also be used.
Combine the aromatics, vinegar, mustard, sugar, salt, and additional seasonings in a blender. Blend the mixture at medium-to-high speed while slowly adding the
Combine vinegar, mustard, salt, herbs and spices in the bowl of a blender
While the machine is running gradually add the oil to create the emulsion
Adjust seasoning with salt, pepper, and other seasoning as needed
Allow to rest for several hours or overnight to develop the flavors