Vinaigrette’s

Following is an explanation into the culinary technique used for making vinaigrettes and dressings.

First off here is a list of the essential tools you will need to make salad dressings / vinaigrette’s.

Citrus Press
Microplane (for fine zesting)
Whisk
Mixing Bowl
Zester

Technique
When making salad dressing you are focusing on  2 things
-Creating Balanced Flavor
-Creating an Emulsification

Balancing Flavor

Balance of Acidity and Oil
The classic ratio of acidity to oil is 1:3, one part acid to three parts oil.
The 1 to 3 ratio is a good general guideline, however the level of acidity depends on your pallet and the type of acid used. You may prefer to a 1 to 1 ratio if you are using a mild acidity and don’t want a strong emulsified vinaigrette

Example: Lime Juice. To increase the acidity of lime juice, use the zest instead of more juice. You should always use the zest whenever you use the juice of any citrus. The ratio of zest to juice is up to you. Experiment and let your inner chef and pallet guide you towards your own ratio.  Also this technique saves you valuable oils, by needing less oil to get it to emulsify.

You should be able to eyeball what is 1/3 of the total

$ Saving Tip: Since EVOO can be expensive cut the EVOO with a cheaper, neutral oil, like grapeseed oil.

Balance of Sweetness (Coming Soon)
Balance of Aromatics (Coming Soon)
Flavor Profile (Coming Soon)

Creating an Emulsification
There are 2 methods used to Emulsify your ingredients:

-Bowl and Whisk

-Food Processor and Blender.

Chiffonade
Video Coming Soon! Click here for wikipedia def

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