The base of a good vinaigrette is only made up of an emulsion of oil and vinegar; From there, a whole world of possibilities opens up. It’s all a matter of taste, but for a long time my favorite is also the easiest and most practical, and a great way to use up empty jam jars. I correct: not empty, but with scraps or leftovers hard to get out
It makes us very angry when there are still traces of jam and compote inside the jar but there is no way to remove them or use them in a last toast. I recommend not complicating your life and leaving leftovers of the spread on purpose to make an express vinaigrette without staining nothing.
Just have to cast directly in the pot the amount of oil and vinegar that we like to use; We recommend an approximate ratio of three parts of oil to one part of vinegar, as dictated by the canons of the perfect vinaigrette. Since we are going to have the sweetness of the jam, a good starting point would be 30 ml of vinegar (two tablespoons) and about 60-70 ml of oil extra virgin olive.
Then you have to close the jar very well and shake it vigorously until emulsifying the mixture. If it is at room temperature, and not cold from the fridge, it will blend better with the leftover jam. We can try and correct the point of vinegar or oil, add a little Dijon mustard, some pepper, etc.
any jam it will work well in this vinaigrette, giving us different flavors to discover each time, equally testing with different types of vinegar or varieties of oil. Raspberry, strawberry, orange, lemon, peach or blueberry are good alternatives. And, for a more spicy and even spicy version, we can do the same with a jar of chutney.
Pack 2 Peach Jams – Internationally Awarded in England and Brussels – 100% Fruit Jam – Handmade in Spain – No Added Sugars – 2 x 230 G
Photos | Freepik – Calum Lewis
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