Emulsified vinaigrette and cold sauces
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Origin
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Description
A vinaigrette is the simplest emulsion in cooking — oil suspended in acid (vinegar or citrus) with the help of an emulsifier (usually mustard). Understanding how and why it works unlocks dozens of cold sauces: vinaigrettes, Caesar dressing, rémoulade, ravigote, chimichurri, salsa verde (Italian), chermoula, and every herb sauce. The principle is identical across cuisines: fat + acid + flavouring, held together by mechanical action and an emulsifying agent.
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The Thread
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Flavour Context
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Pillars V — VII
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