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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 (t...
Foolproof hollandaise and troubleshooting. Classic recipe: 3 egg yolks, 1 tbsp lemon juice, 10 tbsp clarified butter (warm), cayenne, salt. Method: 1. Whisk yolks with lemon in bowl over simmering water. 2. Slowly drizzle butter while whisking constantly. 3. Thicken to coat spoon. Remove from heat. ...
