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

know how a vinaigrette works, you’ll never have to
followarecipe.Aslongasyougettheratioofyour
ingredients right and use the proper technique, you
canflavoryourvinaigretteanywaythatyou’dlike.
Here’sthemostbasicrecipeforacupofvinaigrette,
intableform.Onenote:ifyouwanttoaddherbsto
yourvinaigrette,it’sbesttoaddthemjustbeforeuse
—they’ll wilt and turn brown if you store the
vinaigretteinthefridge.

ACID(1part)

Whiteorred
wine
vinegar
Balsamic
vinegar
Sherryvinegar
Ricevinegar
Cidervinegar
Lemonjuice

EMULSIFIER
(⅓part)

OTH
FLA

Mustard
Mayonnaise
Honey

Eggyolk

Minc
Minc
Minc
her
jus
ser
Toast
cru
Groun


(ora
combination
oflemon
andanother
citrus)
Verjus
Soysauce(in
combination
withan
acid)

Mash
anc

To make any amount of the most basic vinaigrette,
combine 1 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,butgenerallyIgowitharoundẳtoẵpart),3
parts neutral oil (or substitute up to 1 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,
seasonwithsaltandpepper,andyou’rereadytoget
dressed.