00:00
My grandfather used to tell me
00:01
I would never find a husband if I didn't learn how to cook,
00:03
and he was wrong 'cause I've had two of them, so...
00:06
And I still can't cook.
00:15
I've never made a vinegarette before.
00:18
I've seen my mom do this.
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I don't know the proportions.
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White wine vinegar.
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So, I'm just gonna confidently pour things.
00:35
Alright, we got some extra virgin olive oil.
00:38
Don't they not mix?
00:43
Yeah, you probably need mustard.
00:44
Part of me feels like you put the mustard there
00:46
just to mess with me (laughs).
00:48
I know what a setup look like, I watched Goodfellas.
00:56
I'm gonna beat it up.
00:58
If I knew what I was doing, it wouldn't be hard.
01:01
I may have used too much olive oil.
01:02
The mustard or whatever is sinking to the bottom.
01:07
Looks like the Milky Way.
01:10
Oh, man, that looks terrible.
01:17
I have no idea how to make a vinegarette.
01:20
I usually use a six to one ratio, six oil, one vinegar.
01:24
I prefer two to one, so...
01:28
One spoon of mustard.
01:35
Let's do some extra virgin olive oil.
01:39
Try to mix the vinegar and the oil together.
01:42
You wanna do this slowly
01:44
so that the dressing doesn't separate.
01:54
I messed this up, I did.
01:56
I wouldn't advise anybody to taste this, at all.
01:59
Not if you love yourself,
02:00
if you have a family to go home to.
02:06
Okay, so what we're gonna do is make an
02:08
emulsified vinegarette here.
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We're gonna start with a good amount of oil.
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Now, I'm not really specifically measuring this here,
02:14
but what you're aiming for is about a three to one ratio
02:20
So, my oil's going in a measuring cup
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and my vinegar is going directly into the bowl.
02:25
Now, I'm gonna add a little bit of dijon mustard here,
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and mustard seeds are a really good emulsifier.
02:31
And what that means is that
02:33
they're really good at holding two things
02:34
that don't wanna go together together.
02:37
Now, the first thing I'm looking for with my base
02:39
is that it's really well blended and it's foamy, alright?
02:41
The foaminess is sort of going to be a visual indicator
02:44
to me that I'm ready to start adding oil into the mixture.
02:47
I'm gonna add the oil incredibly slowly here,
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and I want to be whisking constantly as I add.
02:53
If you notice that your mixing bowl is moving around
02:56
a little bit while you're whisking,
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just take a kitchen towel,
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and if you can get it slightly damp, that's helpful too.
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Curve it around and make a little ring.
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I can put my mixing bowl right here,
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and now I don't have to worry so much
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about it getting away from me
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while I'm slowly whisking my oil into the bowl.
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And I'm just gonna keep whisking here
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until I have my oil fully incorporated in the vinegar,
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and the key here is to go slow the entire time.
03:28
Let's give it a little taste.
03:39
If you are looking for a dressing
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that has exclusively the taste of mustard
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while also feeling intensely greasy,
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can I recommend this vinegarette that I just made enough?
