Vinaigrettes

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Oil and vinegar should be in emulsion at the time the dressing is used. If the temporary emulsion has broken, the dressing should be reemulsified. A properly emulsified dressing of the right texture clings lightly to the greens when tossed without looking excessively oily.
  2. Oil and vinegar should be in proper balance, so that the dressing doesn't taste too oily or too acidic.
  3. Flavors of additional ingredients should be pleasing and in good balance with each other and with the flavors of the oil and vinegar.