The Secret Life of Vinaigrettes

If you guessed that the 'vin' in the word vinaigrette stands for vinegar, you guessed right. Furthermore, if you then came to the conclusion that what is left over (ai+grette) basically stands for 'with oil', you were right again. But, wait just one minute. For all intents and purposes don't vinegar and water basically weight about the same? Well, if this is so didn't we learn in high school chemistry class that oil and water simply do not mix? Actually, that is not entirely true. In the kitchen, we can make it happen!

Vinaigrettes fall into a category of sauces called emulsified sauces. There are two types: hot and cold. An emulsion is made when two ingredients that would not normally seem to get along with each other are somehow brought into harmony and synthesized into an entirely new product; with totally different characteristics. It is like what we witness in a household were the cat and the dog seem to get along and endlessly pal-around so well with each other until you almost cannot distinguish one species from the other. Most likely this did not happen overnight. There was probably some kind of process involved. For the purposes of our vinaigrette, the end result of this process is called an emulsion.

An emulsion is created when one liquid is suspended or sustained within the continuous phase of another. Mayonnaise (cold) and Hollandaise (hot) are both examples of emulsified sauces. It generally takes three components to make this happen: A base (usually egg yolks or mustard). A fat (clarified butter or oil), that will ultimately become separated into thousands upon thousands of tiny little droplets spread though the process of making an emulsion. Lastly, a liquid of less weight (like vinegar), that comfortably pals-around with each of the tiny little fat droplets ultimately creating a harmonious solution. It is the base that keeps the two together.

A vinaigrette, is the simplest of emulsified sauces. It is made by putting a small amount of prepared mustard into a mixing bowl along with herbs and spices of your choosing; perhaps a minced clove of garlic, maybe some tarragon, along with salt and pepper. Then, the vinegar is added. Slowly the liquid is mixed into the base, and then the oil is added; initially just one drop at a time. When half of the oil has been incorporated, it is now perfectly o.k. to begin pouring the remaining oil in a heavier continuous stream. If successful, an entirely new product will be created with none of the three parts distinguishable from the other. If not, the oil, vinegar, and the base will simple fall apart, each going their own separate ways and this sad result is what we call a sauce that has 'broken'.