Debug

[0 - 1] - I'm Adrienne Cheatham,

[1 - 2] I'm a professional chef,

[2 - 4] and today I'm gonna show you

[4 - 7] how to make three salad dressings at home.

[7 - 10] We're gonna be going over techniques that pros use

[10 - 12] to whip up easy and delicious salad dressings.

[12 - 15] This is Salad Dressing 101.

[15 - 18] Today, we're making three basic dressings,

[18 - 23] broken, emulsified, and creamy or mayonnaise-style base.

[23 - 26] Once you have these basic ratios and techniques,

[26 - 30] you can literally get as fancy as you want.

[30 - 32] [soft guitar music]

[33 - 35] Oil and vinegar make a vinaigrette.

[35 - 36] So a broken vinaigrette

[36 - 39] means that no matter how much you agitate them

[39 - 41] and try to combine the two,

[41 - 44] they will eventually separate in the container.

[44 - 47] This is the ideal dressing for a simple salad

[47 - 49] served along a simple dish

[49 - 52] like a roast chicken or roasted vegetables

[52 - 54] with a little side salad.

[54 - 55] A basic broken vinaigrette

[55 - 58] doesn't need anything, technically,

[58 - 60] other than oil and vinegar.

[60 - 63] So we are going to add some aromatics

[63 - 64] just to take it up to the next level.

[64 - 67] I like to use shallots or even red onion

[67 - 69] because they don't add as much

[69 - 72] of that sulfurous, kind of funky flavor to your vinaigrette.

[72 - 76] Add some cold water to the jar to let these start soaking.

[76 - 77] For this part, I don't need to measure anything

[78 - 79] because the water will get poured off.

[79 - 82] I'll probably let these soak for two to three minutes

[82 - 85] just to really help dilute the flavor of the shallot.

[85 - 86] The shallot has soaked for a little bit.

[86 - 88] Now I'm just gonna pour the water off

[88 - 90] and build my broken vinaigrette.

[90 - 91] Back into the same jar.

[91 - 94] The main thing to remember with vinaigrettes

[94 - 95] is kind of the ratio.

[95 - 98] For this broken, simple vinaigrette,

[98 - 102] I'm using two parts oil to one part vinegar.

[102 - 105] A lot of vinaigrette recipes that you'll see

[105 - 109] will say three parts oil to one part vinegar.

[109 - 111] For me, that is way too oily.

[111 - 115] For the vinegar, I'm gonna use a quarter of a cup.

[115 - 116] I'm using red wine vinegar,

[116 - 119] but you can use any kind of vinegar that you want.

[119 - 122] You could use any type of oil as well.

[122 - 124] I prefer to use olive oil

[124 - 126] or extra-virgin olive oil for my vinaigrette

[126 - 128] So quarter cup of red wine vinegar,

[128 - 130] half a cup of extra-virgin olive oil.

[130 - 134] The only other things that vinaigrette need are seasoning.

[134 - 134] For that, we're gonna use

[134 - 137] a half a teaspoon of fine sea salt.

[137 - 139] If you're using kosher salt,

[139 - 141] start with the same amount.

[141 - 143] Taste it, and if you need more,

[143 - 144] just add a little more.

[144 - 146] Black pepper, quarter of a teaspoon.

[146 - 148] The other good thing about using shallots in here

[148 - 151] is that the vinegar will kind of pickle them.

[151 - 153] So after a couple days of sitting in the vinaigrette,

[153 - 155] your shallots will have these nice pops

[155 - 159] of like pickled onion kind of crunchiness in your salads.

[159 - 161] So this is ready to go.

[161 - 162] You can pop it in your fridge

[162 - 163] and keep it for a couple weeks,

[163 - 165] shake it up when you wanna use it,

[165 - 168] or, you can go the extra mile

[168 - 170] and add one more layer of flavor

[171 - 173] to make your vinaigrette really special.

[173 - 175] And that is to add some thyme.

[175 - 176] I don't need to chop it,

[176 - 178] I don't need to do anything else to it.

[178 - 180] Just shake it up.

[180 - 181] The essential oils from the herbs

[181 - 183] will start to infuse in there.

[183 - 185] You could also swap out thyme

[185 - 187] for pretty much any herb that you want.

[187 - 190] If you have dry herbs in your pantry,

[190 - 191] add a couple pinches in here.

[191 - 194] And this is how you make a broken vinaigrette.

[194 - 197] So I have a nice light mescaline mix.

[197 - 200] A little bit of salt and pepper really changes a salad

[200 - 203] and helps bring out all the flavors of everything.

[203 - 205] For a basic vinaigrette,

[205 - 207] why not use a basic lettuce?

[207 - 209] Now, broken vinaigrette,

[209 - 212] you have to shake it and act quickly.

[212 - 213] So as soon as I shake it,

[213 - 215] I'm gonna drizzle, start tossing,

[215 - 216] and get right on the plate

[216 - 220] because it will really separate in real time.

[220 - 221] Just a light drizzle

[221 - 223] because a little bit really does go a long way

[223 - 225] with the broken vinaigrette.

[228 - 232] Mmh, that is the perfect amount of oil and vinegar.

[233 - 237] Well balanced, really brings out the flavor of the lettuce

[237 - 239] while keeping everything in your mouth

[239 - 242] bright and fresh and ready for the next bite.

[242 - 244] [soft guitar music]

[244 - 247] We are gonna make a basic emulsified vinaigrette.

[247 - 250] Emulsified means that the fat

[250 - 251] and the liquid component,

[251 - 253] in this case, vinegar,

[253 - 257] are fully suspended and dispersed within each other.

[257 - 261] So you're not getting separate oil and separate vinegar.

[261 - 265] You're getting a homogenous mixture of oil and vinegar

[265 - 267] fully emulsified that will not break.

[267 - 270] You can take your broken vinaigrette

[270 - 273] and make an emulsified vinaigrette out of that.

[273 - 275] The only difference, really,

[275 - 277] is that you're adding an agent

[277 - 279] to keep them fully suspended together.

[279 - 280] So if I'm eating something rich

[280 - 283] or something fatty, something heavy,

[283 - 284] I would want something

[284 - 286] that's more of an emulsified vinaigrette.

[286 - 288] First, I need to anchor my bowl.

[288 - 289] There are a few different things

[289 - 291] that are natural emulsifiers.

[291 - 294] Dijon mustard is probably the most popular

[294 - 295] and one of the most effective.

[295 - 298] You have to start with the emulsifier

[298 - 299] and then add your liquid.

[299 - 302] I'm gonna add a half a teaspoon of salt

[302 - 304] because everything needs salt.

[304 - 308] Pepper, about a quarter teaspoon. Garlic.

[308 - 310] And you don't need to chop this by hand.

[310 - 312] I just like to use a microplane.

[312 - 314] A quarter cup of sherry vinegar.

[314 - 316] I love the flavor of sherry vinegar.

[316 - 318] It's a little earthy, a little funky.

[318 - 321] But you could substitute any type of acid.

[321 - 323] Lemon juice would work great.

[323 - 324] Got my whisk.

[325 - 327] I'm gonna make sure that the Dijon

[327 - 329] is fully dissolved into the liquid.

[330 - 333] And, for this, I'm using regular olive oil.

[333 - 337] Straight extra-virgin olive oil can get really bitter.

[337 - 338] In broken vinaigrette,

[338 - 341] I like to do two parts fat to one part acid.

[341 - 343] In the emulsified vinaigrette,

[343 - 347] I like to bring it up on the fat to three parts.

[347 - 351] The more fat that you add into an emulsified vinaigrette

[351 - 352] will make it thicker.

[352 - 355] I really want it to have enough viscosity

[355 - 357] to coat the lettuce nice and evenly.

[357 - 359] All right, let's do this.

[359 - 361] So you wanna start getting the motion

[361 - 364] and then slowly start to add your oil

[364 - 367] because you really need to disperse that fat

[367 - 368] into the mixture to get it stable.

[370 - 372] Sometimes I use a blender for this,

[372 - 374] or even a hand blender.

[374 - 377] If you go too fast, it's just gonna stick together.

[377 - 381] All these tiny droplets of oil will not separate.

[381 - 382] They'll just come together

[382 - 383] and stay together in the vinaigrette.

[383 - 386] So keep whisking for a few seconds

[386 - 388] after you finish adding the oil

[388 - 390] just to make sure that everything is thoroughly combined.

[392 - 395] So if you see here, it's not separating.

[395 - 398] It's homogenous and one color from top to bottom.

[398 - 403] That is thick enough to coat your lettuce beautifully.

[403 - 403] And if it separates,

[403 - 406] just use a blender and pour it slowly in

[406 - 409] with another teaspoon of Dijon mustard in the bottom.

[409 - 411] A little bit of salt and pepper.

[411 - 413] Here I'm using sliced romaine

[413 - 416] because romaine has a really high water content.

[416 - 418] It's crispy, it's crunchy.

[418 - 420] That'll help offset the punchiness

[420 - 426] of the emulsified vinaigrette. Hmm.

[426 - 430] The emulsified vinaigrette coats the lettuce beautifully

[430 - 432] and gives you an even amount of fat and acid

[432 - 433] in every single bite.

[433 - 436] The sherry vinegar gives it a little bit of sweetness,

[436 - 437] and it gives you that punchiness

[437 - 440] and a little bit of spice from the Dijon.

[440 - 443] [soft guitar music]

[443 - 445] The last dressing that I'm gonna show you how to make

[445 - 448] is an emulsified in the style of mayonnaise.

[448 - 450] The thing that makes mayonnaise different

[450 - 452] from another type of emulsified vinaigrette

[452 - 455] is that mayonnaise uses egg yolks as the emulsifier

[455 - 457] instead of Dijon mustard.

[457 - 458] So we're using egg yolks here

[458 - 461] to hold our oil and our vinegar together.

[461 - 463] I would love a creamy dressing

[463 - 465] with something lean and light like fish

[465 - 467] because it's gonna add some of that fat content

[467 - 469] that I'm not getting

[469 - 470] and help balance everything out.

[470 - 474] I'm gonna start with about one small clove of garlic,

[474 - 478] adding a half a teaspoon of whole black peppercorns.

[478 - 480] Two egg yolks.

[480 - 482] About a teaspoon of salt.

[482 - 486] We're still sticking with a quarter of a cup of acid,

[486 - 489] but half of that is gonna be lemon juice,

[489 - 492] and the other half of that is gonna be apple cider vinegar.

[492 - 495] The apple cider vinegar is gonna give us

[495 - 498] a little bit of like funky, earthy, umami kind of flavor.

[498 - 500] And the lemon juice is gonna give us

[500 - 502] bright, floral acid flavors

[502 - 505] to really liven up this creamy vinaigrette.

[505 - 507] Now, some people are kind of weirded out

[507 - 509] about using raw egg yolks.

[509 - 510] If you're not comfortable,

[510 - 512] buy pasteurized egg yolks and use that.

[514 - 516] Just like making the emulsified vinaigrette

[516 - 517] using Dijon mustard,

[517 - 520] we're gonna get this going together first

[520 - 522] before we start adding our oil.

[522 - 523] For the oil in this recipe,

[523 - 526] I'm using half a cup of neutral oil

[526 - 528] and half a cup of extra-virgin olive oil.

[528 - 532] I don't wanna use 100% extra-virgin olive oil

[532 - 534] because it will get very bitter.

[534 - 536] Partially because that the flavor profile.

[536 - 539] So using a blender makes a really stable emulsion,

[539 - 542] and it's creating these teeny tiny,

[542 - 544] like microscopic globules of fat

[544 - 546] to be dispersed within the liquid.

[546 - 550] So you see how white and pale the yolks are already getting?

[550 - 551] It looks like they're cooked.

[551 - 555] Now I'm gonna start drizzling in the slowly. Neutral oil.

[557 - 560] One thing that you really wanna try to avoid doing

[560 - 562] is jacking the speed up,

[562 - 563] because if you go too fast,

[563 - 565] it can kind of shock the emulsion

[565 - 567] and make things break and separate.

[567 - 569] So I have some parsley and some dill,

[569 - 572] some of the tender stems and the leaves,

[572 - 576] and I'm just gonna put these right in. Roughly chopped.

[576 - 579] And, again, I'm gonna make sure my speed is on low,

[579 - 581] and I'm gonna start to let these herbs

[581 - 582] just break down a little bit

[582 - 584] and start to flavor the dressing

[584 - 590] without becoming a full on puree. [blender grinds]

[593 - 596] Here, just a couple of seconds for that and we are done.

[596 - 600] Oh my god, that is so pretty and it smells so good.

[600 - 602] And that is how you make a creamy vinaigrette.

[602 - 604] A little bit of salt and pepper.

[604 - 606] This has a good amount of black pepper in it,

[606 - 607] so I don't need too much.

[607 - 609] This vinaigrette is thicker,

[609 - 611] so I'm not just gonna pour it.

[611 - 613] These greens are in the chicory family,

[613 - 615] so everything has a little bit of bitterness,

[615 - 617] a little bit more hearty flavor,

[617 - 620] and they stand up to a thicker vinaigrette

[620 - 622] because they have a more assertive flavor of their own.

[622 - 626] I love endive and kind of bitter chicory greens.

[629 - 631] Mmh, mmh, mmh.

[631 - 633] That is so floral and so herby.

[633 - 636] You're getting all that dill and all that parsley,

[636 - 637] little bits of pepper.

[637 - 639] Everything is so well balanced.

[639 - 641] You get some brightness and acidity.

[641 - 643] You also get earthy notes.

[643 - 645] Like this is a meal in itself

[645 - 648] or it can be served alongside something.

[648 - 650] But, to me, a creamy dressing

[650 - 653] with all this beautiful flavor and aromatics

[653 - 654] is kind of the main event.

[654 - 656] This is the kind of salad

[656 - 659] that I would add a very light protein to,

[659 - 663] like a poached or just simple chicken breast

[663 - 666] and really just let it absorb all the flavors around it.

[666 - 668] Another thing that I would do,

[668 - 671] a little endive and just use it as a dip.

[672 - 673] It's so versatile.

[673 - 676] Making salad dressing at home is really easy.

[676 - 678] You get to use up a ton of ingredients

[678 - 680] that you already have in your pantry,

[680 - 683] and you get to leave out all the unwanted additives

[683 - 686] that are in store-bought, processed salad dressing.

[686 - 689] Once you have the basic ratios and techniques

[689 - 691] on how to make these different types

[691 - 692] of salad dressings at home,

[692 - 700] you can do anything your mind can come up with. I'm oil. I'm liquid.

[700 - 701] We don't like each other.