its structure to collapse.)
Inventive cooks now make vinaigrettes
with a variety of fats, including flavorsome
olive and nut oils, neutral vegetable and seed
oils, melted butter, and even hot meat and
poultry fats (pork, duck); the water phase may
contain vegetable or fruit juices or purees,
meat juices or stock reductions; and the
droplets may be emulsified or stabilized by
thorough pulverizing to a small size in a
blender, or with pounded herbs or spices,
vegetable purees, mustard, gelatin, or cream.
Today’s vinaigrette is a very versatile kind of
sauce!
Bottled salad dressings that look like
vinaigrettes are generally stabilized and given
body with starch or carbohydrate gums, which
in low-fat versions can produce a slimy
consistency.
Sauces Thickened
with Bubbles: Foams