Wayne Gisslen

Basic Vinaigrette

Preparation info

  • 1

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
1 cup <

Method

  1. Mix the vinegar, salt, and white pepper until the salt is dissolved.
  2. Using a wire whip, a mixing machine, or a blender, begin adding the oil a few drops at a time. Gradually increase the oil to a thin stream. (See discussion of temporary emulsions,.)
  3. Mix again before using. (The best way to re-emulsify a separat

Per 1 fl oz (29.57 mL): Calories, 180; Protein, 0 g; Fat, 21 g (100% cal.); Cholesterol, 0 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 220 mg.