Chapter 19 Salads and Dressings 313
19-7 Flavored vinegars add interest to vinaigrettes.
Recipe No. Name Category
19.5 Caesar Dressing Dressings,
emulsified
Yield Portion Size No. Portions
1 qt. (0.95 L) 1 fl. oz. (30 mL) 32
US
Quantity
Metric
Quantity
Ingredient PHF (TCS)
15 ea. anchovy fi llets •
2 tsp. 10 mL garlic, chopped
2 fl . oz. 60 mL fresh lemon juice
2 fl . oz. 60 mL red wine vinegar
1 fl . oz. 30 mL pasteurized egg yolks •
2 tsp. 10 mL Worcestershire sauce
1 pt. 480 mL salad oil
4 fl . oz. 120 mL extra virgin olive oil
4 oz. 115 g Parmesan cheese, grated •
1 tsp. 5 mL salt
1⁄2 tsp. 3 mL ground black pepper
Method CCP
1. Purée or fi nely chop anchovies and garlic.
2. Place anchovies and garlic in a bowl with lemon juice, vinegar, and egg yolks.
3. While constantly whipping, pour oil into purée in a thin stream to create an emulsion.
4. Blend in remaining ingredients. Adjust seasoning.
5. Cool to 41°F (5°C) or below within 4 hours and hold until service. CCP
Portion (g) Calories Fat (g) Protein (g) Carbohydrate (g) Cholesterol (mg) Sodium (mg) Fiber (g)
27 169 18.29 1.49 0.44 12.62 151.3 0.02
Flavored Vinegars
Apple cider vinegar
Balsamic vinegar
Fruit vinegars (raspberry, apricot, blueberry,
peach)
Infused vinegars (herbs, chiles, spices)
Malt vinegar
Rice vinegar
Wine vinegars (such as red wine, white wine,
champagne, sherry)
Vinegars The name vinaigrette is derived
from “vinegar” which often gives this cold
sauce its pronounced flavor and acidity.
Vinegar was originally made from fermented
barley juice, wine, or apple cider. Today,
many varieties and flavors of vinegar are
available. Some vinegars are made from
specific varieties of wine or others are
flavored with fruits or herbs. The acidity of
commercially produced vinegars is diluted
to consistently deliver a product with five
percent acid. Natural fermentation of most
wine vinegars produces vinegar with six to
seven percent acid, 19-7.
In addition to vinegar, citrus juice such as
lemon or lime can be used to provide acid for
a vinaigrette.