Homemade vinaigrette is an excellent example of an emulsion. We also know that oil is hydrophobic, thus it is immiscible in water. It is impossible to mix water and oil at a molecular scale. Oil and water will separate eventually, having oil on the top and water from the vinegar at the bottom. The molecules that make mustard are amphiphilic: half of each molecule is hydrophilic and likes to be in water, while the other half is hydrophilic and likes to be in oil. Such amphiphilic molecules as mustard, egg yolks and etc are called surfactants, which will “glue” the oil and water molecules together. By shaking hard or using with blender, we make tinier droplets, which helps the emulsion. Also storing the homemade vinaigrette in the fridge increases the mixture's viscosity, resulting in a more stabilized vinaigrette.
Homemade Vinaigrette Recipe:
Chinkiang Vinegar 60g (4 tbsp)
vegetable oil 70g (6 tbsp)
sesame oil 26g (2 tbsp)
Dijon mustard 6g (1 tsp)
salt 0.75g (⅛ tsp)
light Soysauce 4g (1 tsp)
honey 6g (1 tbsp)
red chili flakes 0.5克 (⅛ tsp)
black pepper powder 0.3g (⅛ tsp)
shallots 6g (1 tsp)
garlic 5g (1 tsp)
fish sauce 1g (¼ tsp)
homemade vinaigrette, vinaigrette, vinaigrette recipe, 油醋汁
1 июл 2022
