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.
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
- Mix the vinegar, salt and white pepper until the salt is dissolve.
- 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.
- 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.
Use balsamic vinegar in place of ½ – ¾ of the wine vinegar in the basic recipe.
Add 1-2 oz. of prepared mustard to the basic recipe. Mix with the vinegar in step 1.
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.
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.
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