A standard technique used in most every kitchen for creating dressings and sauce is the immersion of oil with an acid like lemon juice. The following example is a basic mayonnaise that can be made in minutes. All emulsions need an emulsifying agent like egg or mustard to help the oil and acid combine. Countless variations on this basic technique are possible, from raspberry to blue cheese vinaigrettes to chipotle mayo, so experimentation is encouraged.
Instructions
1. Separate egg yolks and put in bowl. If making a or if there is a concern about raw eggs, the egg can be omitted in favor of more mustard, about 1 to 2 tbsp. worth.
2. Add vinegar, lemon juice, mustard and a pinch of salt. When making a salad dressing, several of these ingredients can be omitted or substituted. The vinegar and lemon juice are both acid so only one is necessary, but both can be used. Any type of vinegar can be used, such as balsamic or rice wine.
3. Whisk together the eggs and other ingredients until smooth.
4. Add the oil slowly, whisking vigorously. The whisking is key, as it aerates the mixture, helping the oil and vinegar to combine with the emulsion agents into a homogenous substance. Once the desired consistency is achieved no more oil is needed. For mayonnaise it could be up to 2 cups but would be closer to 2 tbsp. for salad dressing depending on the preferred thickness.
5. Store in an airtight container in the refrigerator. The mixture will last up to a week; it can be used right away on sandwiches, salads or as a dip.
Tags: lemon juice, salad dressing, making salad, making salad dressing, vinegar lemon