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FOOD

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French vinaigrette emulsification science

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Classic French vinaigrette technique. Ratio: 3:1 oil to acid (eternal rule). Base: 1 tbsp Dijon mustard (emulsifier). Acid: red wine vinegar or lemon juice. Oil: extra virgin olive oil. Method: 1. Whisk mustard with acid and salt. 2. Slowly drizzle oil while whisking constantly. 3. Emulsion forms (thickens and lightens). Variations: shallots, herbs, honey. Explain emulsion stability, lecithin in mustard, and temporary vs permanent emulsions. Store properly to prevent separation.

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French vinaigrette emulsification science

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