What You Need to Know
Blending olive oil with vinegar and seasonings to create a stable emulsion, using the natural emulsifiers in olive oil.
Tuscan chefs use this technique to create a classic vinaigrette for salads and vegetables.
Key Parameters
Equipment
glass mixing bowlwhiskgraduated beaker
Steps
- 1.
Panzanella (Tuscany, Italy): Binds bread and vegetable juices
- 2.
Fattoush (Lebanon): Creates bright contrast to fried pita
- 3.
Escabeche (Spain): Preserves and flavors cooked vegetables
The Science
Primary Reaction
Emulsification