Salting Fat- or Oil-Based Sauces

Salt doesn’t dissolve in oil or fat. But all fat- or oil-based sauces—mayonnaise, vinaigrette, hollandaise—begin with water, so use it to dissolve the salt. When making a vinaigrette, for instance, season the vinegar first. This way the salt has a chance to dissolve. Then add the oil. This way your fat- or oil-based sauce will be uniformly seasoned.