Vinaigrette may be the most useful sauce in any cook's repertoire. In addition to dressing greens, vinaigrette can be used as sauce for chicken, fish, vegetables that have been grilled, poached, or steamed.
The ingredient list is short and method is simple. So what's the problem? Basic vinaigrette doesn't stay together. By the time you pour the dressing over greens and get the salad to the table, this emulsified sauce has broken and you end up with vinegary bites of salad and oily bites. We will show you how to make a foolproof vinaigrette that won't break.
This vinaigrette works with nearly any type of greens but is especially well suited to mild, tender greens. For a hint of garlic flavor, rub the inside of the salad bowl with a clove of garlic before adding the greens.
Master the technique and you can change the vinegars, the oils, and the seasonings to create dozens of dressing. This recipe yields enough dressing for 8 to 10 cups of lightly packed greens, enough for four generous portions of salad.