Journal Le Marteau's Journal: I am teh vinaigrette MASTAH! 3
Get you a quart mason jar (it does not work as well with anything but a mason jar, for some reason). Grind up about 6 or so cloves of garlic (I do 8, but never less than 6), smash it around on a board with a couple pinches of salt, then smash it again. Get the salt and garlic all happy together. Smash it some more. Then, throw it in the jar. Fill the jar about 3/10ths the way with oil (i use vegetable oil, i don't go for the olive oil in my vinaigrette). Throw in a good portion of dijon mustard (couple good spoons worth). Splash in some lemon juice (a little goes a long way, but you want lemon). Crack in some black peppah. Go for it, don't be shy with the peppah. More salt. Dash of sugar can't hurt. Shallots? Why not. If you got 'em, put 'em in, if not, no biggie. Shake it up. Now, fill the rest up to about 7/10ths with wine vinegar (or less, if you are not as bitter as me. I like almost a 50/50 mix of oil and vinegar. Lots of perfectly good cooks use WAY less vinegar. I want it to kick me in the azz, personally. Oh well. If you don't want vinaigrette, reach for the ranch, but don't pussify a vinaigrette, I always say). Cap it and shake a bunch. Give it a taste. Touch up as you like. Takes some practice.
The key is, let it sit. Don't be refrigerating that mix. Some say make it fresh, I say let it sit out a bit, to age. That's the secret. It's better the next day. Make it fresh, let it sit, whatevah, but DON'T REFRIGERATE.
Put THAT on a Chef's salad. Or tomatoes. Over sliced cucumbers? Orgasmic. But leave some oil on teh table (or a bottle of ranch) for the pussiez who don't like it that strong (although noone I know has ever picked up the oil for MY mix).
Life does not get much better than that. Heaven on earth. They don't sell that shite at the Piggly Wiggly, my brothas.
nom nom nom (Score:2)
yum (Score:1)
that does sound good. rice wine vinegar is less acidic than others - if that is a concern and someone were looking for options.
oils are very sensitive to light and heat. storing them unrefrigerated is probably fine on the short term, but if it will be around for any length of time, it would be wise to keep cool. i think this is especially true once you add all the other stuff in. not 100% sure on that, but it was what i was always taught.
me - i go with way more vinegar and oil, partly to keep down calor