Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Basic Procedure for Making Vinaigrettes

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About
  1. Have all ingredients at room temperature.
  2. Assemble equipment: a stainless-steel mixing bowl and a whip.
  3. Combine the vinegar and seasonings in the bowl.
  4. Whip until frothy (A).
  5. Whip in the oil in a thin stream (B).
  6. Taste and correct the flavor balance.

© 2010 All rights reserved. Published by Wiley.