Vinaigrettes are a sour but savory salad dressing.
A vinaigrette is a vinegar-based salad dressing that typically combines olive oil, vinegar and spices like salt and pepper. While a vinaigrette is easy to make ahead and store in a refrigerator, extended periods of rest and cool temperatures can cause the ingredients to separate. Re-emulsifying the salad dressing is as simple as making the vinaigrette the first time. Choosing the best way to re-emulsify your vinaigrette depends on the ingredients in your salad dressing.
Instructions
1. Remove the vinaigrette from the refrigerator and set it on the kitchen counter or table. Let the vinaigrette sit at room temperature until any chunks of solidified olive oil have melted and returned to liquid state. A vinaigrette cannot be properly re-emulsified unless the olive oil is liquid.
2. Pour the contents of the vinaigrette bottle into a blender or food processor. Place the lid on securely, then pulse the contents until the vinaigrette is thoroughly blended together. When the vinaigrette is thoroughly re-emulsified, there will be no separation between the individual components. If the vinaigrette contains elements that should remain whole, like capers, pimentos or whole berries, do not re-emulsify the vinaigrette in a blender.
3. Vigorously whisk a vinaigrette with inclusions like capers with a fork or a wire whisk in a medium-sized bowl or large measuring cup. Beat the vinaigrette until well blended. Make sure to beat the vinaigrette in a container that is large enough to hold the ingredients while allowing enough room for your whisk or fork to maneuver without crushing any whole ingredients.
Tags: salad dressing, like capers, vinaigrette thoroughly