Task 76: Salad Dressing & Vinaigrette
Estimated Time: 15 mins
Salad Dressing & Vinaigrette
All chefs and seasoned cooks make their own vinaigrettes and dressings. They are extremely easy to make and more importantly, you can control what goes into them. Most manufactured vinaigrettes and dressings contain a long list of unnatural ingredients and preservatives. When you learn the simple technique of making your own, you have the freedom to personalize the flavor by using fresh, quality ingredients.
In this lesson, you will learn the difference between unstable and stable emulsions and the difference between vinaigrettes and other dressings. We will teach you how to build a basic vinaigrette using a variety of oils and acids. Once you learn how to make a basic vinaigrette, you will learn simple ways to flavor this kitchen staple. Finally, you will learn how to match vinaigrettes to various types of greens.
Vinaigrettes are multifunctional and should not be reserved just for salads. Whether you are marinating foods, dressing fish or shellfish, or adding a punch of flavor to steamed vegetables or grains, vinaigrettes are an easy way to expand your culinary repertoire.
At the end of this cooking school lesson, you will be able to:
Identify commonly used oils and acids used to make a vinaigrette
Describe the difference between stable and unstable emulsions
Make a basic vinaigrette and explain how to vary it
Instructions: Watch the following lesson.
Video: Vinaigrette Basics
Active Time: 9:07 mins