- Vinaigrettes are emulsified mixtures of oil and acid—
usually either vinegar or citrus juice—with other flavoring
agents. - Mayonnaise-based dressings begin with an emulsion as
well, this time aided by egg yolks. Because egg-yolk
emulsions are extremely stable, mayonnaise-based
dressings tend to be thicker and creamier. - Dairy-based dressings start with a bacterially thickened
dairy product like sour cream, crème fraîche, or buttermilk
and add other flavoring agents to it.
When it comes to making any of these dressings,
technique rules. Once you’ve got the basic methods and
ratios down, they become infinitely adaptable.