Cookbook Zero  /  Recipe  / 

Vinaigrette

A stable emulsion of fat and acid.

"A bright, sharp emulsion of oil and acid—the foundation for many dressings and marinades. While quintessential to Western cooking, the principles remain the same for Asian dressings, using sesame oil/paste and rice vinegar. Balanced, infinitely versatile, and built for speed."

Time

~7m

Application

Side Salad · 30g / serving

Portions

servings

IngredientRatioWeightVolume
Fat
gCup
Acid
gCup
Salt
Kosher salt
N/ATo tasteTo taste
Yield3 : 1gCups

General Directions

  1. Whisk the Balsamic Vinegar with a pinch of Kosher salt until fully dissolved.

    2m

  2. Slowly drizzle in the Olive Oil, whisking constantly to form a stable emulsion.

    3m

  3. Taste, then rebalance the Olive Oil and Balsamic Vinegar before dressing the greens.

    2m