In my post about Pissaladière, I mentioned my father’s signature vinaigrette. That small hint created a lot of curiosity, and many readers asked for the recipe. The request was relayed to my father, and here is his response in full:
Perhaps the time has come to share the so-called secret of CDV (“Clotilde’s Daddy’s Vinaigrette”) with the world. Keeping things secret is one thing; being selfish is another. This vinaigrette has been a family tradition for generations, passed down from father to son. I have only two daughters and no son to inherit this small duty, so I will reveal what I can.
First, making a vinaigrette is not only an art; it is also a science. Several factors matter:
– the list of ingredients
– their quality
– their quantities, both relative and absolute
– the size, shape and material of the bowl and spoon
Other parameters influence the result as well, though for a basic vinaigrette we can set many of them aside. For completeness, examples include:
– the room temperature
– the atmospheric pressure
– the direction and strength of the wind (you cannot use the exact same technique when a gentle breeze is present and when you are facing a gale)
