1. Emulsions
• Standard ratio 3 parts oil to 1 part vinegar
• This ratio may be adjusted depending on the types of oils and
vinegars used
• Quickly separates – known as a broken emulsion
• Emulsified Vinaigrette
• Using an Emulsifying Agent
• Creates a more stable emulsion
• Types of EA from strongest to weakest = Egg yolk
(lecithin), dijon, honey, vegetable or fruit puree, miso, wasabi, tamarind
• Ratio is 1 part EA – 3 parts Acid – 9 parts oil
• Amount of oil can depend on the strength of the vinegar
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Basic Vinaigrette

2. Oils & Acids
• Oils
• Neutral flavor
• Up to 25% flavored oil may be added for additional flavor
• Citrus juice
• Vinegars
• The strength of the acid may impact the amount of oil used
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Acid

3. Troubleshooting Emulsions
• Broken emulsions may be caused by
• Flavor development
• Taste vinaigrette by itself
• Taste with lettuce
• Be careful with seasonings
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Temperature abuse
• Too much oil added at once
• Time

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•
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Highly stable emulsification
Should be neutral in seasoning
Sometimes referred to as a creamy dressing
Used as a base for other dressings
• Aioli
• Blue cheese dressing
• Ranch dressing
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Mayonnaise