These 3 Dressings Will Upgrade Any Salad | Epicurious 101

Summary

In this instructional video, professional chef Adrienne Cheatham teaches viewers how to make three types of salad dressings at home: broken vinaigrette, emulsified vinaigrette, and creamy mayonnaise-style dressing. She covers the basic techniques and ratios, explaining how to balance oil and vinegar, and when to use each type. Adrienne also shares tips for adding flavor with herbs and emulsifiers like Dijon mustard and egg yolks, encouraging creativity in salad dressing making.

Takeaways

• 👩‍🍳 Adrienne Cheatham introduces three basic salad dressings: broken vinaigrette, emulsified vinaigrette, and creamy mayonnaise-style dressing.
• 💧 A broken vinaigrette is ideal for simple salads and will naturally separate over time, requiring shaking before use.
• 🍾 The basic ratio for a broken vinaigrette is two parts oil to one part vinegar, with red wine vinegar and olive oil being preferred choices.
• 🧅 Aromatic ingredients like shallots can be added to vinaigrettes to enhance flavor without overpowering it.
• 🌿 Adding herbs like thyme can provide an extra layer of flavor to the vinaigrette, and they can be infused by simply shaking them in the jar.
• 🥗 Emulsified vinaigrettes are created by using an emulsifier like Dijon mustard to keep oil and vinegar from separating.
• 🥫 The emulsified vinaigrette is thicker and is best for coating lettuce or other greens evenly.
• 🍋 A creamy mayonnaise-style dressing uses egg yolks as an emulsifier and is suitable for balancing lean proteins like fish.
• 🥚 When making a creamy vinaigrette, it's important to start with the emulsifier and acid before slowly adding oil to maintain a stable emulsion.
• 🥗 The choice of salad greens can influence the type of dressing; for instance, bitter chicory greens pair well with thicker dressings.
• 👨‍🍳 Making salad dressings at home allows for customization and avoids unwanted additives found in store-bought dressings.

Q & A

What are the three types of salad dressings mentioned in the video?

The three types of salad dressings mentioned are broken vinaigrette, emulsified vinaigrette, and creamy (mayonnaise-style) vinaigrette.

What is a 'broken vinaigrette' and how is it used?

A broken vinaigrette is a dressing where oil and vinegar remain separate, even when shaken. It's ideal for simple salads, often served with dishes like roast chicken or roasted vegetables.

What is the basic ratio of oil to vinegar in a broken vinaigrette?

For a broken vinaigrette, the basic ratio is typically two parts oil to one part vinegar. The speaker mentions using this ratio because three parts oil is too oily for their preference.

How can you add extra flavor to a broken vinaigrette?

You can add aromatics like shallots or red onions to the broken vinaigrette, and even add herbs like thyme to infuse additional flavors.

What is the difference between a broken and emulsified vinaigrette?

A broken vinaigrette has oil and vinegar that separate, while an emulsified vinaigrette has the oil and vinegar fully suspended, creating a homogenous mixture that doesn't separate.

What is a common emulsifying agent used in an emulsified vinaigrette?

Dijon mustard is commonly used as an emulsifying agent in emulsified vinaigrettes, helping to keep the oil and vinegar mixed together.

What kind of vinegar and oil are used in the emulsified vinaigrette in the video?

The speaker uses sherry vinegar and regular olive oil in the emulsified vinaigrette.

What is the purpose of adding Dijon mustard to an emulsified vinaigrette?

Dijon mustard helps to stabilize the vinaigrette by suspending the oil and vinegar together, preventing them from separating.

What is the key difference between an emulsified vinaigrette and a creamy mayonnaise-style dressing?

The key difference is that a mayonnaise-style dressing uses egg yolks as the emulsifier instead of Dijon mustard, resulting in a thicker, creamier consistency.

What are the two acids used in the creamy mayonnaise-style dressing?

In the creamy mayonnaise-style dressing, the acids used are lemon juice and apple cider vinegar.