Equipment
Ingredients
Dressing Base
- 60 ml heavy cream, chilled
- 15 ml red wine vinegar
- 2 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 52 kcal
- Protein
- 0 g
- Carbohydrates
- 1 g
- Fat
- 5 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 198 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 17 mg
- Potassium
- 19 mg
- Calcium
- 11 mg
- Iron
- 0.1 mg
- Magnesium
- 2 mg
- Phosphorus
- 9 mg
- Zinc
- 0.0 mg
- Vitamin A
- 62 mcg
- Vitamin C
- 0 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Riboflavin
- 0.03 mg
- Niacin
- 0.0 mg
- Folate
- 1 mcg
- Water
- 12 g
Sources: USDA FoodData Central
Method
In a small mixing bowl, combine the chilled heavy cream and red wine vinegar.
Whisk the mixture continuously for about 1 minute. The acid from the vinegar will react with the cream, causing it to slightly clabber and thicken to the consistency of a loose mayonnaise.
Whisk in the fine sea salt and freshly cracked black pepper, then allow the dressing to rest undisturbed for 10 minutes to let the flavors meld and the texture fully set.
Chef's Notes
- This style of dressing relies heavily on the quality of its simple ingredients. Use the best heavy cream and a robust red wine vinegar you can find.
- The magical thickening happens because the acetic acid in the vinegar lowers the pH of the cream, causing the milk proteins to coagulate slightly without fully curdling due to the protective high fat content.
- This dressing is traditional for soft, delicate greens like Boston or Bibb lettuce, where a heavy oil-based vinaigrette might weigh the delicate leaves down.
- For a variation, try stirring in a small amount of finely minced shallot or chopped fresh tarragon after the dressing has thickened.
Storage
Refrigerator: 4 days — Store in an airtight jar. Stir vigorously before use as it will continue to thicken upon chilling.
Troubleshooting
Dressing is too thin and watery
Cause: Cream did not have a high enough fat content
Fix: Whisk vigorously for another minute, or add a few extra drops of vinegar to encourage thickening
Prevention: Ensure you are using true heavy whipping cream with at least 35 percent fat content rather than light cream or half-and-half
Dressing splits or curdles into distinct lumps
Cause: Vinegar was much warmer than the cream or the ratio of vinegar was too high
Fix: Whisk in a splash of un-acidified heavy cream to bring the emulsion back together
Prevention: Keep cream thoroughly chilled before mixing and measure the vinegar accurately
Cultural Context
Vinaigrette a la creme is a rustic, time-honored dressing originating from the dairy-rich regions of France, particularly Normandy. Historically, resourceful home cooks used local thick cream instead of more expensive imported olive oil to dress simple garden salads, creating a luxurious accompaniment to everyday bistro meals.
