Italian Vinaigrette Sauce
12 servings
15 minutes
The 'Italian Vinaigrette' sauce is a harmony of flavors inspired by European traditions. Its base of white onion, balsamic vinegar, and Dijon mustard creates a rich aroma with a hint of spiciness. Worcestershire sauce adds depth while garlic contributes sharpness. The creamy texture is achieved through a fine emulsion of vegetable oil, making the sauce an ideal complement to fresh salads, meat dishes, and appetizers. The origins of this vinaigrette trace back to Mediterranean cuisine where the balance of acidity, spices, and oils creates perfect flavor combinations. It suits both classic Italian dishes and modern gastronomic experiments, adding sophistication and richness to food.
1
Chop the white onion into small cubes and blanch in water, drain in a sieve, let the water drain, and cool.
- White onion: 200 g
2
Mix all other products with white onion and blend, except for the oil.
- Vegetable stock cube: 30 g
- Dijon mustard: 30 g
- Garlic: 20 g
- Balsamic vinegar: 110 ml
- Worcestershire sauce: 20 g
- Salt: 5 g
- Ground white pepper: 3 g
3
In the obtained mixture, we gradually add pre-cooled vegetable oil in a thin stream while constantly whisking the mixture.
- Vegetable oil: 650 ml
4
It should turn into a creamy thick mass
5
The sauce is ready
