What You Need to Know
Slowly whisking olive oil into vinegar, using an emulsifier like mustard or egg yolk to stabilize the mixture. The process requires careful whisking to prevent the mixture from separating.
Italian vinaigrette is a fundamental condiment in Italian cuisine, used to dress salads and other dishes.
Steps
- 1.
Insalata Caprese (Italy): Brightens tomato and mozzarella pairing
- 2.
Salade Niçoise (France): Complements tuna and olives
- 3.
Greek Horiatiki (Greece): Enhances feta and cucumber flavors
The Science
Primary Reaction
Emulsification