Gail Simmons: Making Vinaigrette

Gail Simmons makes a versatile lemon juice and chive vinaigrette at the 2013 Food & Wine Classic in Aspen.

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[MUSIC] I'm Gail Simmons from Food and Wine, and I'm going to teach you today how to make the simplest, most delicious vinaigrette. You will never need to buy store bought vinaigrette again. This is a really easy technique to do at home. You can use so many different flavors to add into it. This is just sort of the simplest base, but once you master it you can do a million variations. So I'm gonna start with fresh lemon juice. You always wanna start with acid of your vinegrete. So that can be vinegar, red wine vinegar of course, balsamic vinegar or any kind of citrus lime, lemon. You know you can use great fruit juice. I'm gonna use some simple fresh lemon. I always keep them on hand cause they're such a versatile ingredient in your kitchen. I'm gonna do the juice of a whole lemon So I'm gonna use about a 50:50 ratio of lemon juice to olive oil. And I do that by kind of just looking and tasting. If you wanna measure it out exactly you can do that too. So then I'm gonna use something to bind the vinaigrette together and in this case I'm using Dijon mustard. And I'm using kind of big teaspoon worth. And then I'm just gonna whisk them together with a little salt and pepper. Very important to season your vinaigrette at this stage. This is when you're gonna kind of bring all the flavors together. So, some salt, some fresh ground pepper. [SOUND] And in the bowl, a nice, big balloon whisk that'll just bring everything together. [SOUND] At this dish, you can also add some flavoring. For this vinaigrette, I'm gonna add some fresh herbs. I love chives. They're in the onion family. They have a great zesty flavor, but they're just a little bit more sort of soft. Then straight up onions or spring onions. I'm gonna just dice them really finely, sort of a big teaspoon worth. I'm gonna just put them into my vinaigrette as well. Give that a mix, and then I'm ready to add the oil. You want to add the oil in a very slow, thin stream while simultaneously whisking. So the key to this is to have a bowl that has a really Flat bottom, or you can actually take a towel, if you want to. [BLANK_AUDIO] Take it on its diagonal ends, twist it around. This is a little culinary school trick for you. And tie it in a knot together so it forms a ring. And when you do that, you can then set the bowl into the nest of the towel. And the bowl won't move while you're whisking whatever you're whisking. Just like that. So, into the bowl a very steady thin stream of oil. Just kind of drizzling down the side. And I'm whisking simultaneously and that will help immulsify the vinaigrette so that you know that it's not broken and it really comes together. So I said I'm doing about three big tea spoons of lemon juice. I'm going to do the same amount of olive oil here. And then you just keep whisking until it's well incorporated. So here's my lemon juice and chive vinaigrette. You can obviously make a much bigger quantity. Keep it in the fridge. Give it a good shake before putting it on your salad. [BLANK_AUDIO]
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Gail Simmons: Making Vinaigrette