A vinaigrette is an example of an oil-in-vinegar emulsion, meaning that the oil (has been broken up into very small droplets suspended throughout the vinegar. Temporary emulsions, such as vinaigrettes, form quickly and require only the mechanical action of whipping, shaking, or stirring. To make an emulsion stable enough to keep the oil in suspension, additional ingredients, known as emulsifiers, are necessary to attract and hold together both the oil and liquid. In this Chef’s tip we’ll teach you the proper ratios and methods required to deliver professional results at home.
