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Balancing and Seasoning Vinaigrettes
Appears in
By Jaclyn Pestka, Wayne Gisslen and Lou Sackett
Published 2010
While it is important to master the technique of preparing a well-emulsified vinaigrette, it is equally important to be able to evaluate the vinaigrette’s flavor balance. Keep in mind the following:
- Acid is a strong, fundamental taste that can easily overwhelm more subtle flavors.
- Salt balances the effect of acid on the palate.
- Sweet ingredients, such as sugar, honey, or fruit juices, also balance the effect of the acid component.
- Blend the fundamental flavors so they complement each other and the food the vinaigrette will dress.