When making a vinaigrette without mustard there is no emulsifier. To make a stable vinaigrette, blend the vinegar first with an emulsifier such as propylene glycol alginate (0.5% of the vinegar). Heat the oil to 140°F (60°C) and stir in lecithin (2% of the oil) and Glice (2% of the oil). Blend the oil into the vinegar using a rotor stator homogenizer or immersion blender. Once inert-tasting oil has been added, other delicate oils such as extra-virgin olive oil can be stirred in with a wooden spoon.
Low-fat versions of vinaigrettes can be prepared by substituting a thickened flavorful liquid (use about 2 grams xanthan gum per quart/liter) for some of the oil.
|safflower, canola, or avocado oil|
|mono- and diglycerides (glice)|
|salt and pepper||to taste||to taste|
|extra-virgin olive oil|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.