- Emulsify salad dressings using a variety of methods
- Describe how emulsification works
Vinaigrettes are an emulsion that allows oil and vinegar to marry with select other ingredients to produce a perfect pairing for freshly harvest salad greens. Milk, butter, and meringues are also emulsions.
One would think that a little elbow grease and a whisk is all that’s needed but the delicate balance of an emulsion is far more elusive. Even seasoned chefs struggle with emulsifying ingredients and often find that their hard works ultimately ends in a broken sauce.
But with a little practice, and an abundance of patience, you can find some level of mastery in the art of the emulsion.
Your taste buds will thank you!
Tools & Materials
- Stainless steel bowls
- Ingredients per recipe
- Liquid matrix
- Dispersion medium
Introduction (10 minutes)
Begin the lesson by explaining what an emulsion is and how one liquid is suspended in the other. Give a few examples of emulsions. Then demonstrate how to make a vinaigrette using a whisk.
Activity (20 minutes)
Have the Students make a basic vinaigrette using a stainless steel bowl, a whisk, and the necessary ingredients. Ask them to name the steps one by one as they work through the process. Help them as needed.
Discussion (10 minutes)
What do you think keeps an emulsion together? What happens when an emulsion breaks?
Assessment (5 minutes)
Use the following questions to assess the Students before and after the lesson. Tally the responses of the group in the Assessment Tracking Log for comparison:
- By a show of hands, how many of you have ever made an emulsion or a salad dressing from scratch before?
- Now that you know how to make emulsions, how many of you think you could show someone else how to make one?
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