The Bane of my existence

                                     

                                 CLASS:  CA1120      RECIPE:  Basic Emulsified Vinaigrette

                                                                       

                                CHEF: J Thomas                                          YIELD: 1 Pint    

QUANTITY	INGREDIENT	METHOD
½ cup	Vinegar (choose variety based on need)	1)    Combine shallot, vinegar and mustard in a medium mixing bowl 2)    Initially, add oil drops at a time, whisking briskly while adding oil. Once emulsification begins, oil may be added faster (mixture will begin to look more dull). If mixture gets too thick, water or vinegar may be added to thin out. 3)    Add oil until it has reached the desired flavor and thickness, continuing to whisk briskly. 4)    Season to taste with salt and pepper. 5)    Serve
1 tsp	Shallot, minced
2 Tbsp	Dijon mustard
1 ¾ cup	Salad oil
TT	Salt, Pepper
	I have just discovered that i am really horrible at making emulsified vinegar....especially because i just learned what the word emulsified means. Now i know better that the vinegar is not supposed to brake.