How to Campanian Vinaigrette Emulsion

What You Need to Know

Using a combination of mustard and honey to stabilize an emulsion of olive oil and vinegar, with a ratio of 3:1 oil to vinegar.

This technique is used in traditional Campanian cuisine to create vinaigrette for dishes such as caprese salad and pizza margherita.

Steps

1. 1.

   Insalata Caprese (Campania, Italy): Binds tomato juices and mozzarella whey into cohesive dressing

2. 2.

   Panzanella (Tuscany, Italy): Penetrates bread matrix while maintaining emulsion stability

3. 3.

   Greek Horiatiki (Greece): Withstands high salt content from feta without breaking

The Science

Primary Reaction

Emulsification

Common Mistakes