componentL2 · intermediateHistory unverifiedscratch: kitchen
Emulsified vinaigrette
vinaigrette-classic · sauce · French
About
The same 3:1 dressing, held together with Dijon and studded with shallot. It is still a temporary emulsion, but it coats.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
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Skill ladder
Uses
- Olive oil 180 g
- Red wine vinegar 60 g
- Dijon mustard 10 g
- Diced shallot 20 g
- Salt 3 g
Preparations used
Used in
- Artichokes vinaigrette dish
- Cobb salad dish
- Farro salad dish
- French green salad dish
- Horiatiki with Kalamata dish
- Greek salad dish
- Green beans almondine dish
- Advanced Green beans almondine dish
- Classic Green beans almondine dish
- Grilled octopus dish
- Advanced Grilled octopus dish
- Classic Grilled octopus dish
- Grilled vegetable plate dish
- Pear and hazelnut salad dish
- Quinoa grain bowl dish
- Roast salmon dish
- Roasted Brussels sprouts dish
- Advanced Roasted Brussels sprouts dish
- Classic Roasted Brussels sprouts dish
- Roasted garlic toast dish
- Roasted root vegetables dish
- Advanced Roasted root vegetables dish
- Classic Roasted root vegetables dish
- Salade Niçoise dish
- Seared scallop plate dish
- Herb vinaigrette salad dish
- Expert emulsified vinaigrette plate dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 180.0 g Olive oilpath vinaigrette-classic → olive-oil
- 60.0 g Red wine vinegarpath vinaigrette-classic → red-wine-vinegar
- 20.0 g Shallotpath vinaigrette-classic → diced-shallot → shallot
- 10.0 g Dijon mustardpath vinaigrette-classic → dijon-mustard
- 3.0 g Saltpath vinaigrette-classic → salt