Sauce school
A dressing that holds together
Oil and vinegar need a little encouragement. A spoon of mustard and a steady whisk turn them into something that coats the leaves.
THE PAYOFFA balanced dressing with a light, even coating
TAKE IT STEP BY STEP
The method.
Choose a starting balance
Three parts oil to one part vinegar gives a useful mild starting point. Use a vinegar you enjoy and an oil that will not overwhelm the salad. Sharper vinegars and sweeter leaves may need different proportions; this is a starting balance, not a fixed law.
Begin with the mustard
Whisk the vinegar, mustard and water in a bowl with a small pinch of salt. Place the bowl on a folded tea towel so it stays still. Mustard helps the oil and watery ingredients stay mixed.
Add the oil gradually
Whisk continuously while drizzling in the oil in a thin stream. Let each addition disappear before adding more. The dressing should look creamy and slightly thicker. For a quick alternative, put everything in a tightly closed jar and shake firmly.
Taste with the salad
Dip a clean, dry leaf into the dressing. A dressing tasted alone can seem stronger than it does on food. Add a few drops of vinegar if dull, or a little more oil if too sharp, whisking again after each change.
Dress just enough
Wash and dry the leaves thoroughly. Toss with a little dressing in a roomy bowl, adding more only until the leaves have a light sheen. Serve promptly; a puddle at the bottom means the salad has more dressing than it needs.
WHEN IT GOES SIDEWAYS
A small fix.
Oil is sitting on top
Whisk or shake again. If it refuses to blend, start with a teaspoon of mustard and water in a clean bowl, then gradually whisk in the separated dressing.
It tastes too sharp
Whisk in a little more oil or water and test on another leaf. A tiny touch of honey is optional if it suits the salad.
The salad looks limp
Dry the leaves better, use less dressing and toss closer to serving. Extra dressing cannot restore already wilted leaves.
Use the same method for a lemon dressing, swapping lemon juice for the vinegar and adjusting after tasting.
THE USEFUL TOOLS
Useful tools for this technique.
Use what you already have. If you need something, these are a few options to consider.
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Amazon.com · US store
OXO Good Grips 11-inch Balloon Whisk
A balloon whisk helps bring a dressing together and work liquid smoothly into a roux.
Before you chooseChoose a whisk that fits your saucepan; use a suitable material on coated cookware.
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