On food and cooking the science and lore of the kitchen ( PDFDrive ) 1207
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surfaceareaoflettuceleavesandcut
vegetables.Athin,mobilesauceismore
effectiveatthisthanathick,creamyone,and
oiladherestothevegetablesurfacesbetter
thanthewater-basedvinegar,whosehigh
surfacetensioncausesittobeaduprather
thanleaveafilm.Andbecausethesauceisso
spreadout,itdoesn’tmatterasmuchthatthe
disperseddropletsbecarefullystabilized.
Becausewaterandoilareantagonists,the
saladfixingsshouldbewelldriedbefore
they’retossedwithvinaigrette;surfaceswet
withwaterwillrepeltheoil.
Makingavinaigrettedressing.Theproportion
of oil to the water phase in a vinaigrette is
similar to the proportion in mayonnaise, but
in a vinaigrette the water is the phase
dispersed in droplets, and the oil is the
continuous phase. This emulsion is much less
crowded with droplets, and accordingly a
vinaigretteismorefluidthanmayonnaise.
UntraditionalVinaigrettesNowadaysthe
termvinaigretteisusedverybroadlytomean
almostanykindofemulsifiedsauceenlivened
withvinegar,whetherwater-in-oiloroil-inwater,coldorhot,destinedforsaladsor
vegetablesormeatsorfish.Youcanmakean
oil-in-waterversionsimplybychangingthe
proportions:reducingtheoilcontentand
dilutingthevinegarwithotherwatery
ingredientstoprovidemoreofthecontinuous
phasewithoutexcessiveacidity.Creamybut
thinoil-in-watervinaigrettescanspreadand
clingreasonablywell,andhavetheadvantage
overaclassicvinaigretteofbeingslowerto
discolorandwiltlettuceleaves.(Oilseeps
throughbreaksinthewaxyleafcuticleand
spreadsintotheleafinterior,whereit
displacesairandcausestheleaftodarkenand
