A marinade is usually made of two primary ingredients: oil and vinegar, otherwise known as oil and acid. A marinade’s primary purpose is to spread flavor through immersion and helps to tenderize the meat or vegetables which is soaking in it. A marinade can also provide cooking lubrication on the grill for grilled foods. Olive oil is the normal choice ingredient for most marinades, it adds a pleasing flavor and provides the necessary lubricant for a hot grill. The acid counterpart of olive oil is usually vinegar but it can also be citrus juice, tomato juice, pineapple juice, wine, or even soy sauce. A quality marinade can greatly reduce the game flavor from wild game meats to make them much more palatable.

A variety of flavors can enhance the taste of the marinade. Herbs, onions, shallots, and garlic are the most common additions to marinade. Other ingredients such as ginger, mustard, sugar, and Worcestershire sauce, can also be used. A good mustard vinaigrette, red raspberry vinaigrette, or a red wine vinaigrette is often used as a practical marinade.

Oil and vinegar vinaigrette recipes can be found at Aunt Bea’s Recipes.

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Vinaigrette dressing

An oil and vinegar vinaigrette can be simple or complex, mild or spicy, it can also be made to be served cold or warmed. Vinaigrette dressings can be used in a broad range of culinary dishes. They are most commonly associated with green salad dressings. A good vinaigrette will double as a marinade for vegetables, poultry, red meats, and seafood.

A simple vinaigrette is one part vinegar to three parts olive oil. Be sure to use a good quality extra virgin olive oil as the main ingredient. For a milder vinaigrette increase the olive oil to four parts. With the advent of an increased variety of vinegars arriving on the market, the choices of vinegars has dramatically risen. Aged Italian balsamic vinegar is also becoming more desirable as an ingredient for gourmet vinaigrette dressings. In nearly all oil and vinegar mixtures salt is used to blend all the flavors together. Sea
salt is becoming more popular to use, especially in flavoring gourmet cooking dishes.

Oil and vinegar vinaigrette recipes can be found at Aunt Bea’s Recipes.

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Oil and vinegar has been recognized for centuries as ideal culinary companions. These two ingredients seem to have been made for each other. Vinaigrettes, mayonnaise, and other cold emulsions, along with fresh made salsas, depend on the flavors of olive oil and vinegar. It is important to know as a good cook that you should taste your oils and vinegars before combining them. Based upon your personal taste and your continued experience you will know what works together and what does not.

Homestyle bread with oil and vinegar

Pour extra virgin olive oil onto a serving dish or shallow bowl. Add a small quantity of balsamic vinegar about one quarter as much vinegar as olive oil. Serve as a dip with hot bread or fresh rolls. Aged balsamic vinegar, sherry vinegar, and red wine vinegar are the best choices. A very crusty bread is the best bread to use.

Rice and vinegar If you enjoy steamed rice and would like a healthy alternative to rice and butter, try drizzling your favorite vinaigrette dressing over hot rice.

Simple marinade

Before grilling beef or lamb, marinade the meat for one hour in your favorite red wine vinaigrette. For chicken and seafood marinade with a champagne wine or light-colored vinaigrette.

Chicken finger sandwiches

Grill sliced boneless chicken breast, place on a hot baguette or French roll, then drizzle two tablespoons of mustard vinaigrette and garnish with a handful of fresh garden greens. Arugula works well too.
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