Inner Chef

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Inner Chef Culinary Word of the Day

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Emulsion: A uniform mixture of 2 unmixable substances-in the kitchen, usually liquids (ex. water and oil).

This word is used when making vinaigrette, because you must mix oil and vinegar together at a fast speed, either by hand or by machine.


Basic Vinaigrette:

1 cup wine vinegar

1 Tbsp. salt

1 tsp. white pepper

3 cups salad oil, olive oil, or part salad oil and part olive oil

  1. Mix the vinegar, salt and white pepper until the salt is dissolve.
  2. Using a wire whisk, a mixing machine, or blender; begin adding the oil a few drops at a time. Gradually increase the oil to a thin stream.
  3. Mix again before using.

Note: The best way to re-emulsify a separated vinaigrette is to put it in a blender and spin at high speed until it is recombined.


Balsamic Vinaigrette:

Use balsamic vinegar in place of ½ – ¾ of the wine vinegar in the basic recipe.


Mustard Vinaigrette:

Add 1-2 oz. of prepared mustard to the basic recipe. Mix with the vinegar in step 1.


Italian Dressing:

Use all or part olive oil. Add to the basic recipe:  1 ½ tsp. minced garlic, 1 Tbsp. dried oregano and ¼ cup chopped parsley.


Herbed Vinaigrette:

Add to the basic recipe or to the Mustard Vinaigrette variation; ½ cup or 1 oz. chopped parsley, 1 tsp. chopped fresh basil, 1 tsp. chopped fresh marjoram or oregano, and 2 tsp. chopped chives.

If fresh herbs are not available; use ½ of the called for fresh herbs.

Mix with the vinegar.


Avocado Dressing:

Add 1 pound puréed avocado to the basic recipe or to the Herbed Vinaigrette. Beat until smooth. Increase salt to taste.


Inner Chef Note: These recipes were taken from the culinary textbook: Professional Cooking, 7th Edition


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