Emulsions
• Standard ratio 3 parts oil to 1 part vinegar
• This ratio may be adjusted depending on the types of oils and
v...
Oils & Acids
• Oils
• Neutral flavor
• Up to 25% flavored oil may be added for additional flavor
• Citrus juice
• Vinegars...
Troubleshooting Emulsions
• Broken emulsions may be caused by

• Flavor development
• Taste vinaigrette by itself
• Taste ...
•
•
•
•

Highly stable emulsification
Should be neutral in seasoning
Sometimes referred to as a creamy dressing
Used as a ...
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08 emulsions

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08 emulsions

  1. 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. 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. 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
  4. 4. • • • • 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
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