what is the purpose of adding oil to balsamic vinaigrette slowly?
I've been making a lot of vinaigrette dressing lately. Julia Child and Emeril both say that you need to mix up everything but the olive oil, then add the olive oil in slowly (ideally drop by drop) while whisking.
First, this is a pain because you need 3 hands. Ok you don't really, but it isn't easy to do with 2 hands.
Second, it seems like I still need to shake the dressing a lot before putting it over salad, especially if the dressing has been in the refrigerator.
Finally, the question: what is the upside of all this doing-it-slowly when you add the oil to the mix? As far as I can tell, it makes a tiny tiny bit of difference: there will still be some tiny tiny drops of vinegar suspended in the oil a few days later. Why would Julia and Emeril think this is such a big deal?
Best Answer
Specifically, the reason you whisk it in slowly at first is to create small drops. If you just dump the oil in fast, it will adhere to itself and make it impossible to break up into droplets dispersed in the vinegar (or other water based liquid, such as lemon juice). This is the definition of an emulsion: tiny droplets of one liquid evenly dispersed in another. Once you've got the emulsion started, you can pour in the oil a bit faster because the already suspended droplets reduce the room for a big blob of oil to form, and act sort of as "sandpaper" to break up the incoming stream as you whisk.
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Quick Answer about "what is the purpose of adding oil to balsamic vinaigrette slowly?"
Most vinaigrette that fails to emulsify do so because the cook was in a hurry and added the oil quickly, or did not whisk quickly enough. Adding your oil in a slow steady stream while whisking appropriately will result in smooth and creamy finished vinaigrette.Why is oil added to salad dressing?
Oils are full of healthy fats, which help you better absorb the nutrition of your salad greens. Plus oils can be beneficial to your skin and hair, they can increase your energy levels, and reduce inflammation. A note of caution about using oil on your salad.Why is it necessary to shake an oil and vinegar salad dressing before adding it to a salad?
Oil and vinegar separate into layers in a bottle of salad because it is a suspension. A suspension is a mixture in which the particles settle and separate into layers over time. When you shake salad dressing, the particles get together and it looks like a solution.How do you keep balsamic vinaigrette from separating?
If you want to keep your homemade vinaigrette from separating so quickly, you can slow things down by adding other ingredients like mustard, black pepper, or dried spices. You can even suspend it permanently by whisking in an egg yolk. These other ingredients also make the vinaigrette thicker and creamier.Why does an oil and vinegar salad dressing?
A polar substance will not dissolve a nonpolar substance. In the case of oil and vinegar, the vinegar is polar and more dense than the oil, so it settles on the bottom of the container. The oil is nonpolar and less dense, so it doesn't dissolve in the vinegar, and it floats on top.Sweet Oil-Free Balsamic Vinaigrette
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Answer 2
I assume that the recipes also include a weak emulsifier like mustard.
In the presence of an emulsifier adding the oil slowly will create an emulsion. The oil will be basically dissolved into the vinegar. This will result in a vinaigrette that will be slightly more viscous and will adhere better to the target food.
With weak emulsifiers this is still temporary because the emulsion is not stable. Using a more powerful emulsifier like xanthan gum or lecithin would be permanent but I don't know if that would still be considered a vinaigrette. You would easily cross the line into mayonnaise.
In short- not having tried your particular recipes- if they are recommending the extra work to form a better emulsion then they are probably expecting the vinaigrette to be served immediately and not days later.
Answer 3
The purpose of adding oil slowly is to make a smoother emulsion. It will stay together on its own longer this way, but will always separate eventually. You can add a bit of mustard (an emulsifier) to your vinaigrette to keep it stable.
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