What You Need to Know
The technique involves slowly adding olive oil to vinegar while whisking, creating a stable emulsion through the formation of a complex network of lipids and acids.
This technique is unique to Italian cuisine, where it is used to create a variety of vinaigrettes.
Steps
- 1.
Insalata Caprese (Campania, Italy): Binds tomato juices and mozzarella whey into a cohesive dressing
- 2.
Greek Horiatiki (Greece): Creates a bright counterpoint to rich feta and olives
- 3.
Vietnamese Goi Cuon (Vietnam): Adapted as a dipping sauce with added fish sauce and chili
The Science
Primary Reaction
Acid-catalyzed esterification