Welcome back to the kitchen, let’s get started. This week I want to cover a process called emulsification. These big words are great; they develop an idea in a persons mind that you are...

 a kitchen genius. The basic idea of this process isn’t difficult and basically involves blending a uniform mixture of two unmixable liquids. You may already realize that when trying to mix oil and vinegar, they just don’t seem to mix. So to solve this problem we will use emulsification.

To emulsify two liquids together you need to beat them or blend very hard so that the oil droplets are suspended in the other liquid. The first thing to realize is that there are two types of emulsification; temporary and permanent. The oil and vinegar example is temporary because it will not stay mixed and needs to be mixed again prior to use. A permanent example would be mayonnaise because eggs are used and form a layer around the oil droplets and keep it from breaking. Pretty damn easy huh? 

To achieve emulsification for oil and vinegar first add the vinegar then blend on high and  add oil drop by drop at first until it thickens (emulsion). That’s it. Now just add some flavor, it’s up to you to experiment.

Now that you understand this principal you can make dressings to your liking as well as mayonnaise. 
   
Ingredients for mayonnaise:
8 egg yolks
6 tbsp Vinegar
2 tsp salt
2 tsp dry or prepared mustard
Pinch of cayenne
3 ½ pt. vegetable oil
4 tbsp lemon juice

First blend the eggs. Then blend in 2 tbsp vinegar, salt mustard and cayenne. Now with the blender running and oil drop by drop at first when it thickens a little it ok to add oil a little faster. At the end adjust flavor with lemon juice. Remember the harder you beat it the more stable it would be.

Creamy Caesar Salad:
½ cup mayo
2 tbsp red wine
2 tbsp mustard (Dijon if you have it)
2 tsp Worcestershire sauce
2 tsp olive oil
1 clove of garlic mashed
1/3 cup Parmesan
Romaine lettuce chopped
Salt and pepper and hot sauce to taste
Optional:
Anchovy paste
Diced bacon
Onions
Hot pepper

First mash the garlic with some salt either with the flat side of your knife or with a mortar and pestle. Then blend all ingredients together except for the romaine and croutons. Then toss dressing with croutons and romaine and some Parmesan. Eat!

Some thing to try:
When I serve this at a restaurant I do it a little different. I’m a big fan of the grill so I make a grilled salad. First I cut disks out of some Italian bread and coat with garlic butter. Then I cut the romaine length wise down the middle and spray with olive oil and sprinkle on some salt and pepper. Then on to the grill with both the lettuce and bread, then grill quickly and serve with each element stacked; bread, lettuce and top with dressing. Delicious.