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Beginner Masterclass 45 min

Kitchen Skills 102

Vinaigrettes, Marinades & The Chemistry of Acid Balancing

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Lesson 1: The Golden Ratio: 3-to-1 Oil & Acid Emulsions

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Lesson 1 of 4 • 11 min

The Golden Ratio: 3-to-1 Oil & Acid Emulsions

Balancing Dijon mustard emulsifiers with high-quality wine vinegars.

Chef Giovanni Moretti
Chef Giovanni MorettiSauce Specialist
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Curriculum Sequence

1. The Golden Ratio: 3-to-1 Oil & Acid Emulsions

11 min
Active

2. Brines vs Dry Rubs: Cellular Osmosis Explained

14 min

3. Deglazing with Wine vs Stock: Tannins & Reduction

12 min

4. Herb Storage & Cold Extractions

8 min