Session 23 — The Vinaigrette: A Temporary Emulsion
← Block 5–6: The 5 Mother Sauces Overview
Skill: A vinaigrette is an unstable emulsion — oil and acid mixed together, which separate unless stabilized with an emulsifier like Dijon mustard or honey. The classic ratio is 3:1 oil to acid. Taste it on a piece of bread (not a spoon) to understand how it will actually taste on food.
Full Meal: Pan-Seared Salmon Niçoise Salad — a full composed dinner salad, not a side. Swap in a pan-seared salmon fillet for the canned tuna in the recipe — same salad, better protein.
Make the vinaigrette from scratch. Use it as the dressing and as a marinade for the salmon.
| Component | Recipe |
|---|---|
| Protein | Pan-seared salmon (replaces the canned tuna in the recipe) |
| Veg | Green beans, olives, tomatoes, hard-boiled eggs |
| Starch | Boiled potatoes (dressed warm with the vinaigrette — they absorb it better) |
🎥 Compare Notes: How to Make a Niçoise Salad — This is the exact dish — compare how he sequences the components and when the vinaigrette goes on.