In a hurry? Take one egg yolk and drop it in the centre of a bowl. Add grapeseed oil, lemon juice and a pinch of salt. Place a stick blender OVER the yolk and blitz.
True aioli is an emulsion created with just garlic and extra virgin olive oil. In fact, the name aioli translates to “garlic oil.” Garlic does not have strong emulsifying properties like egg yolk, so it takes a great deal of elbow grease to emulsify olive oil into the garlic, especially when using a mortar and …
If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking it. Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.
Unless you’re looking for something specific, repackaged salad dressing is an unnecessary expense. With a few ingredients you probably have anyway and an understanding of emulsification, you can go from spending money on salad dressing to making your own healthier, tastier dressing at home. Over at Gilt Taste, you can find a detailed explanation of the …
There’s no need to spend money on packaged salad dressing when making your own, preservative-free version is easy. Jess Dang at CookSmarts offers this handy infographic that will help you make a variety of dressings. To make a vinaigrette, the simple formula is: 60 per cent oils, 30 per cent acids and 10 per cent …
To make better dressings, replace half the mayonnaise with Greek style yoghurt. Ellie Krieger
When adding dressing to salad, drizzle it around the outside of the bowl, not on the leaves, then hand-mix. This prevents the bulk of the dressing from getting stuck on a few leaves.
Don’t dress the salad when having a big party. Leave it on the side and let the people do it themselves. I’ve had too many soggy salads because of this.Marc Forgione – Iron Chef America