Vinegar and Oil Tasting

Karen brought a couple of her vinegar and oil for us to taste as she did not have to prepare much for the community meal the next day. Basically, she’ll made the Chili in Indian Sauce for the community meal entree and salad for the sides. We helped Karen to wash and chop two big boxes of greens to be used for salad the next day. The food bank also donated two large platters of cookies for the community meal and that takes care of the dessert.

Karen brought a couple of oil and vinegar for us to taste and she also shared a few vinagrette dressing recipes with us. Here are what we tasted:

A sherry vinegar which has quite a strong sour taste. A lemon infused olive oil which has a very nice lemon flavour. A balsamic vinegar which is mellow and smooth, not too sour. The grape seed oil does not have any flavour in it which is very good for cooking because of its neutral taste.

We also compares the oil with an ordinary olive. We did the tasting with some bread. Bing a typical Chinese who do not serve salad at home, I have very little knowledge of vinegar and oil. When I walk into a gourmet store with racks of vinegar and oil, I’m just lost. Anyway, it is a good experience to taste some of these vinegar and oil which I have never used before. So, what is your favourite vinegar and oil?

The rule of thumb of making a vinagrette is equal parts of acid and oil, with a little water or fruit juice to balance it. For each 2 cups of salad, use 2 to 3 teaspoons of vinagrette.

Basic Vinagrette

• 4 tablespoons Red Wine Vinegar
• 4 tablespoons Extra Virgin Olive Oil
• Season with Salt and Pepper
• Notes: Dissolve salt in vinegar before adding oil

Asian Vinagrette

• 2 tablespoons Rice Vinegar
• 2 tablespoons Cider or White Wine Vinegar
• 1 tablespoon Sesame Oil
• 3 tablespoons Canola or Vegetable Oil
• Season with salt
• 1 teaspoon Brown Sugar
• Season with fresh ginger and cilantro

Herb Vinagrette

• 4 tablespoons Red or White Wine Vinegar
• 4 tablespoons Extra Virgin Olive Oil
• Season with salt, pepper and dried or fresh herbs
• Note: use about 2 tablespoons fresh or 1 tablespoon dried herb like rosemary, thyme, parsley, basil, dill or flat leaf parsley

Balsamic Vinagrette

• 3 tablespoons Balsamic Vinegar
• 4 tablespoons Extra Virgin Olive Oil
• Season with salt and pepper
• Note: you may add 1 to 2 tablespoons of fresh parsley or 1 tablespoon of chopped shallot

Creamy Vinagrette

• 3 tablespoons Red or White Wine Vinegar or Cider Vinegar
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Mayonnaise
• Season with salt, pepper and brown sugar

Creamy Dill Dressing

• 2 tablespoons White Wine Vinegar
• 4 tablespoons Buttermilk or Yogurt
• 3 tablespoons Extra Virgin Olive Oil
• Season with salt, pepper and sugar
• Add 2 to 4 tablespoons chopped fresh dill

Southwest Vinagrette

• 2 tablespoons Cider Vinegar
• 2 tablespoons Lime Juice
• 4 tablespoons Olive Oil or Avocado Oil
• 2 tablespoons brown sugar
• Season with salt and pepper or chillies
• Add 2 tablespoons chopped Cilantro or 1 stalk of minced Green Onion

Karen, thank you for sharing all the above recipes.