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• Vinaigrettes are emulsified mixtures of oil and acid— usually either vinegar or citrus juice—with other flavoring agents • Mayonnaise-based dressings begin with an emulsion as well, this time aided by egg yolks Because egg-yolk emulsions are extremely stable, mayonnaise-based dressings tend to be thicker and creamier • Dairy-based dressings start with a bacterially thickened dairy product like sour cream, crème frche, or buttermilk and add other flavoring agents to it When it comes to making any of these dressings, technique rules Once you’ve got the basic methods and ratios down, they become infinitely adaptable DRESSING Family #1: VINAIGRETTES For me, the big question about vinaigrettes has never really been “how?” but “why?” Is emulsifying the oil and acid really necessary? Can’t I just drizzle olive oil and vinegar over my greens, toss ’em in the bowl, and get the same result? Why must my vinaigrette be so carefully constructed? To get the answers to these questions, a bit of hard-core kitchen work was in order First things first: What exactly is an emulsion? At its most basic, it’s what you get when you force two things that don’t ... and vinegar over my greens, toss ’em in the bowl, and get the same result? Why must my vinaigrette be so carefully constructed? To get the answers to these questions, a bit of hard-core kitchen work was in order...DRESSING Family #1: VINAIGRETTES For me, the big question about vinaigrettes has never really been “how?” but “why?” Is emulsifying the oil and acid really necessary? Can’t I just drizzle
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