How to Make Three Salad Dressings at Home

Introduction

• Presenter: Adrien Chetam, Professional Chef
• Topic: Techniques to make three types of salad dressings: broken, emulsified, and creamy/mayonnaise-style at home
• Goal: Learn basic ratios and techniques for creating delicious salad dressings

Broken Vinaigrette

Definition

• Broken vinaigrette: Oil and vinegar that remain separated, even after agitation.
• Ideal for simple salads served with roast chicken or roasted vegetables.

Ingredients and Technique

• Basic ratio: 2 parts oil to 1 part vinegar
• Aromatics: Shallots or red onion (less sulfurous flavor)
• Steps:
  1. Soak shallots in cold water for 2-3 minutes.
  2. Drain water and add vinegar and oil back into the jar.
  3. Add 1/4 cup vinegar (red wine vinegar recommended) and 1/2 cup extra virgin olive oil.
  4. Season with 1/2 tsp fine sea salt and 1/4 tsp black pepper.
  5. Optional: Add herbs like thyme for extra flavor.
  6. Shake well before each use as it will separate quickly.

Serving

• Best with light lettuce mixes like mesclun.
• Drizzle lightly over salad and toss quickly.

Emulsified Vinaigrette

Definition

• Emulsified vinaigrette: Oil and vinegar fully suspended together, forming a homogeneous mixture.
• Ideal for richer, heavier foods.

Ingredients and Technique

• Basic ratio: 3 parts oil to 1 part vinegar for thicker consistency
• Emulsifier: Dijon mustard
• Steps:
  1. Anchor bowl.
  2. Add 1/2 tsp salt, 1/4 tsp pepper, 1 clove garlic (microplaned).
  3. Add 1/4 cup Sherry vinegar.
  4. Whisk Dijon mustard to dissolve.
  5. Slowly add 3/4 cup olive oil while whisking.
  6. Continue whisking to ensure full emulsification.
  7. If separation occurs, use a blender with extra Dijon mustard.

Serving

• Best with high-water content greens like Roma lettuce.
• Provides even fat and acid distribution.

Creamy Vinaigrette (Mayonnaise-style)

Definition

• Creamy vinaigrette: Uses egg yolks as the emulsifier.
• Ideal for adding richness to light, lean dishes like fish.

Ingredients and Technique

• Basic ratio: 1 small clove garlic, 1/2 tsp black pepper, 2 egg yolks, 1 tsp salt
• Acids: 1/4 cup split between lemon juice and apple cider vinegar
• Oil: 1 cup total, half neutral oil and half extra virgin olive oil
• Steps:
  1. Blend garlic, pepper, egg yolks, salt, lemon juice, and apple cider vinegar.
  2. Slowly add oils while blending on low speed to form stable emulsion.
  3. Optional: Add herbs like parsley and dill, roughly chopped.
  4. Blend herbs briefly to infuse flavor without pureeing.

Serving

• Best with bitter, hearty greens like endive.
• Can also be used as a dip or with light proteins like poached chicken.

Conclusion

• Making salad dressings at home is easy and customizable.
• Essential to know the basic ratios and techniques.
• Homemade dressings allow control over ingredients and flavors.