Chef Penny Moline shows you how anyone can cook with passion! Keep it simple, Keep it fresh, Keep it safe. And share it with someone you love!

Oil and vinegar are a temporary emulsion...because it always seperates.

The harder the mixture is blended the longer it will take to seperate.

Permanent Emulsions: would be an example of a mayonnaise

Basic Vinaigrette is a simple mixture of oil and vinegar...the ratio of oil to vinegar is 3 parts oil to 1 part vinegar  Some Chef''s prefer a 2 to 1  while others like a 5 to 1.  Less oil makes the dressing more tart while more oil makes it taste milder...but a bit more oiler!

The emulsion in the basic vinaigrette recipe only holds a little while...don't worry...enough time to get thru dinner....  Try, if you would like to mix some mustard with the vinegar for a longer hold on the emulsion.


Wine Vinegar 1 cup  can use red wine, white wine, rice wine, the list goes on and on!!!
Salt 1 Tablespoon  ( Make sure you are using Kosher salt or it will be TOO SALTY)
Pepper 1 teaspoon
Salad oil, olive oil, or part salad or and olive oil 3 cups

Mix the vinegar, salt and pepper until the salt has disappeared...
Using a balloon whisk, or a blender, or a hand held blender, or a mixer add oil in a thin stream SLOWLY
This is a temporay emulsion

Italian:  add to basic recipe, 1 1/2 tsp minced garlic, italian seasoning, and parsley

Balsamic:  Use balsamic vinegar in place of 3/4 of the wine vinegar...add a 1/4 tsp of dry mustard

Lemon:  use  3/4 cup of lemon juice and 1/4 cup of vinegar.

Herbed:  chopped parsley, fresh basil, oregano, chives...if fresh are not available use half of the amount in dried.

Mustard:  Add 1 to 2 oz of mustard, french or dijon style and mix with the vinegar in step one

Piquante:  Add 2 tsp dried mustard, 2 tsp minced onion, and 2 tsp paprika

Blue Cheese:  Mix 4 ounces of crumbled blue chees or Roquefort cheese and 4 ounces heavy cream in a mixer with a paddle attachment or use a hand held emmersion blender.  Gradually beat in the basic vinegarette recipe already prepared.

Oil and vinegar are a temporary emulsion...because it always seperates.

The harder the mixture is blended the longer it will take to seperate.

Permanent Emulsions: would be an example of a mayonnaise

Basic Vinaigrette is a simple mixture of oil and vinegar...the ratio of oil to vinegar is 3 parts oil to 1 part vinegar  Some Chef''s prefer a 2 to 1  while others like a 5 to 1.  Less oil makes the dressing more tart while more oil makes it taste milder...but a bit more oiler!

The emulsion in the basic vinaigrette recipe only holds a little while...don't worry...enough time to get thru dinner....  Try, if you would like to mix some mustard with the vinegar for a longer hold on the emulsion.


Wine Vinegar 1 cup  can use red wine, white wine, rice wine, the list goes on and on!!!
Salt 1 Tablespoon  ( Make sure you are using Kosher salt or it will be TOO SALTY)
Pepper 1 teaspoon
Salad oil, olive oil, or part salad or and olive oil 3 cups

Mix the vinegar, salt and pepper until the salt has disappeared...
Using a balloon whisk, or a blender, or a hand held blender, or a mixer add oil in a thin stream SLOWLY
This is a temporay emulsion

Italian:  add to basic recipe, 1 1/2 tsp minced garlic, italian seasoning, and parsley

Balsamic:  Use balsamic vinegar in place of 3/4 of the wine vinegar...add a 1/4 tsp of dry mustard

Lemon:  use  3/4 cup of lemon juice and 1/4 cup of vinegar.

Herbed:  chopped parsley, fresh basil, oregano, chives...if fresh are not available use half of the amount in dried.

Mustard:  Add 1 to 2 oz of mustard, french or dijon style and mix with the vinegar in step one

Piquante:  Add 2 tsp dried mustard, 2 tsp minced onion, and 2 tsp paprika

Blue Cheese:  Mix 4 ounces of crumbled blue chees or Roquefort cheese and 4 ounces heavy cream in a mixer with a paddle attachment or use a hand held emmersion blender.  Gradually beat in the basic vinegarette recipe already prepared.