Vinaigrette — the French emulsified oil-and-acid dressing — is technically an unstable emulsion that breaks within minutes of preparation (unlike mayonnaise, which has egg lecithin as a permanent emulsifier). Robuchon's vinaigrette achieves temporary stability through a mustard emulsifier, the correct order of addition, and the correct ratio.
- **The ratio:** 3 parts oil to 1 part acid (vinegar or lemon juice). [VERIFY] Robuchon's specific ratio. - **Dijon mustard:** The emulsifier — its lecithin and polysaccharides bridge the oil and water phases. Added before the oil. - **The order:** Salt + vinegar first (the salt dissolves in the acid, not in oil). Mustard added. Oil poured in a thin stream while whisking — the same technique as hollandaise or mayonnaise. - **Application:** Applied to leafy salads at the last moment — acid wilts leaves within 5 minutes. - **Variations:** Shallots macerated in the vinegar for 10 minutes before making the vinaigrette — the shallot's sulphur compounds extract into the acid, providing depth.
The Complete Robuchon