Topic and Skill – Salad Dressing, Proper Proportions and Whisking (Episode #3): This is an ‘emulsion’ vinaigrette (combining oil and vinegar that don’t easily come together). To create a thick creamy dressing its extremely important to add the oil in a very slow, thin stream while whisking constantly.
And, look at different proportions of oil to vinegar when making dressing. In this Balsamic it is 4:1 (4 parts oil to 1 part vinegar), but those proportions could change when using a red wine or white wine vinegar, lemon juice, or rice wine vinegar with a peanut or vegetable oil (usually coming down to a 3:1 or even 2:1 ratio).
- 2 tablespoons Dijon mustard
- 1 teaspoon lemon juice
- ¼ cup balsamic vinegar
- 1 cup extra virgin olive oil
- salt and pepper
In a small bowl, using a whisk, mix Dijon mustard, lemon juice and balsamic vinegar until evenly combined.
Add the olive oil in a slow, thin stream, whisking constantly until the dressing is thickened (emulsified).
Add salt and pepper to taste.
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