"Jacques Pépin, the legendary French chef and television icon, said that the trick is resisting the urge to whisk your dressing into oblivion. "People go berserk when the sauce is not homogenized together, but a vinaigrette should be separated so that you can toss the salad and the whole thing is glossy," he explains in this video on Instagram, while whipping up a simple vinaigrette with shallots, garlic, mustard, vinegar and olive oil."
"Anyone who's ever tossed a salad has probably wondered why this happens: Sometimes, instead of a light, even coating, the vinaigrette seems to latch onto just a few leaves like a clingy guest at a party while the rest remain untouched like carrot sticks at an all-you-can-eat buffet. According to Jacques Pépin, the reason your vinaigrette isn't mingling with all your salad ingredients isn't bad greens or a lazy toss. It's just over-emulsified dressing."
Over-emulsified vinaigrettes turn thick and cling in lumps, causing uneven coating on salad leaves. A slightly separated, streaky vinaigrette slips around the bowl and distributes a light, glossy coating across every leaf. Bottled dressings often contain stabilizers that keep them thick and shelf-stable, making them pour closer to mayonnaise and adhere like glue. Salad greens possess a thin, waxy surface that repels water, so a loose vinaigrette more effectively wets and coats leaves. To achieve even coverage, whisk gently and avoid blending the dressing into a uniform mayonnaise-like emulsion.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]