The food lab better home cooking through science ( PDFDrive ) 962

know how a vinaigrette works, you’ll never have to follow a recipe As long as you get the ratio of your ingredients right and use the proper technique, you can flavor your vinaigrette any way that you’d like Here’s the most basic recipe for a cup of vinaigrette, in table form One note: if you want to add herbs to your vinaigrette, it’s best to add them just before use —they’ll wilt and turn brown if you store the vinaigrette in the fridge ACID (1 part) White or red wine vinegar Balsamic vinegar Sherry vinegar Rice vinegar Cider vinegar Lemon juice EMULSIFIER (⅓ part) OTH FLA Mustard Mayonnaise Honey Egg yolk Minc Minc Minc her jus ser Toast cru Groun (or a combination of lemon and another citrus) Verjus Soy sauce (in combination with an acid) Mash anc To make any amount of the most basic vinaigrette, combine part acid (or a combination of acid and water as desired), ⅓ part emulsifier, and any other flavorings you might like (the amount will vary by taste, but generally I go with around ẳ to ẵ part), 3 parts neutral oil (or substitute up to part of the neutral oil with a flavored oil Neutral oil can be replaced 100% with extra-virgin olive oil, if desired) Shake everything in a sealed container, season with salt and pepper, and you’re ready to get dressed  ...(or a combination of lemon and another citrus) Verjus Soy sauce (in combination with an acid) Mash anc To make any amount of the most basic vinaigrette, combine part acid (or a combination... emulsifier, and any other flavorings you might like (the amount will vary by taste, but generally I go with around ẳ to ẵ part), 3 parts neutral oil (or substitute up to part of the neutral oil with