Foolproof Vinaigrette Recipe 435

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FOOLPROOF VINAIGRETTE RECIPE - (4.3/5)



Foolproof Vinaigrette Recipe - (4.3/5) image

Provided by Venzie

Number Of Ingredients 7

1 tablespoon wine vinegar (see note)
1 1/2 teaspoons very finely minced shallot
1/2 teaspoon regular or light mayonnaise
1/2 teaspoon Dijon mustard
1/8 teaspoon table salt
Ground black pepper
3 tablespoons extra-virgin olive oil

Steps:

  • Makes about 1/4 cup, enough to dress 8 to 10 cups lightly packed greens 1. Combine vinegar, shallot, mayonnaise, mustard, salt, and pepper to taste in small nonreactive bowl. Whisk until mixture is milky in appearance and no lumps of mayonnaise remain. 2. Place oil in small measuring cup so that it is easy to pour. Whisking constantly, very slowly drizzle oil into vinegar mixture. If pools of oil are gathering on surface as you whisk, stop addition of oil and whisk mixture well to combine, then resume whisking in oil in slow stream. Vinaigrette should be glossy and lightly thickened, with no pools of oil on its surface. Technique Emulsification Magic A thoroughly emulsified vinaigrette is the key to the best flavor. Many vinaigrettes contain an agent that helps oil and vinegar combine into a unified sauce (and stay that way). We tested three emulsifiers-mustard, egg yolk, and mayonnaise-to find out which would hold the dressing together longest. THE EXPERIMENT Using separate stand mixers fitted with whisk attachments, we created three vinaigrettes: We added ¼ cup of vinegar to the bowl of each mixer, then added 1 tablespoon of mustard to one mixer, cracked an egg yolk into the second, and used 1 tablespoon of mayo in the third. Then we drizzled ¾ cup of oil into each mixer over the course of 30 seconds, with the mixers running at medium-high speed. Finally, we placed all blended samples on the counter and tracked their progress at 15-minute intervals. As a control, we also made one vinaigrette in a stand mixer with no emulsifier. RESULTS The egg yolk vinaigrette was still stable after more than three hours, making it the runaway winner for stability. The vinaigrette with mayonnaise showed signs of separation after 1½ hours, while the one with mustard started to break apart after only 30 minutes. The control began separating immediately and was almost completely separated after the first 15-minute interval. EXPLANATION Egg yolks contain a high percentage of lecithin, one of a group of fatty compounds known as phospholipids that act as potent emulsifiers, keeping oil droplets suspended within vinegar. Mayonnaise is made in part from egg yolk and therefore contains phospholipids, but a much smaller amount, so dressing made with mayonnaise was stable for a shorter time. The emulsifying component in mustard is a complex polysaccharide that is less effective than the lecithin found in egg yolks and mayonnaise. BOTTOM LINE Despite its superior stability, tasters rejected the vinaigrette made with egg yolk as too eggy. We ended up using ½ teaspoon of mayonnaise to emulsify our dressing and adding ½ teaspoon of mustard for flavor. Vinaigrettes made with oil and vinegar alone completely separated after 15 minutes. Vinaigrettes made with our mayo-based emulsion held together for 1 1/2 hours.

PERFECT VINAIGRETTE



Perfect Vinaigrette image

Provided by Food Network

Time 5m

Number Of Ingredients 6

1 part prepared mustard
Salt
Freshly ground black pepper
1/2 part honey
1 part vinegar
4 parts oil

Steps:

  • Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper.

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