Vinaigrette: Ratio, Acid Choice, and Emulsification
I
Origin
The vinaigrette is the most fundamental sauce in the Chez Panisse repertoire — applied to salads, vegetables, fish, and grains as a finishing sauce that provides acid contrast and fat richness simultaneously. Waters documented the principle that most vinaigrettes are incorrectly balanced — too much acid, which produces harshness rather than brightness. The correct ratio and the correct acid choice are the technique.
II
Description
An emulsion of acid (vinegar or citrus) and fat (oil), seasoned with salt and mustard (as emulsifier), used as a salad dressing, finishing sauce, and marinade. The ratio determines the balance; the acid choice determines the character.
III
The Thread
—Japanese ponzu dressing (same acid-fat principle — citrus base instead of vinegar, dashi instead of oil), Vietnamese nuoc cham (same acid-fat-sweet-salt balance principle, different ingredients), Midd
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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