200 // 201 The Science of Herbs, Spices, Oils, and Flavorings

How can I keep my

SALAD DRESSING FROM SEPARATING?
The molecular makeup of oil and vinegar makes separation inevitable—another element is needed to bind the two.

Mixing olive oil and balsamic vinegar produces
a cloudy foam of tiny oil droplets that hold
for a few minutes before the oil separates
on the surface. On a molecular level, water
molecules are “polar” because they have
an uneven electrical charge. Shaped like
boomerangs, they have a small positive charge
at each tip and a negative one in the bend.
Water molecules cling to one another as the
negative bends nestle against the positive tips of
nearby molecules. Nonpolar substances, such as
oil, have no such attracting powers, so rise to
the top of a dressing. Adding an “emulsifier,”
ADDED BONUS
which binds fats and water, holds these two
AN E M U L S IF IE D M IX K E E P S elements together. Mustard seeds contain a
S A L A D F R E S H E R A S IT thick, gloppy emulsifier called mucilage.
STOPS OIL PENETRATING
One tablespoon of mustard mixed into 8fl oz
INTO A N D DA R K E N IN G
T H E L E AV E S . (240ml) of vinaigrette (3:1 oil to vinegar)
provides suffiencient mucilage to bind the
dressing together enough to coat salad leaves.

Is there much variation among different grades of

BALSAMIC VINEGAR?
With a thousand-year history, balsamic vinegar has been crafted to produce a dark, sweet, richly flavored condiment.

Made from grape juice, balsamic vinegar has a very special
production method. Vinegars, such as white wine vinegar,
are made by mixing an alcoholic drink with acid-producing
bacteria that digest the alcohol, a process called acidification.
Balsamic vinegar is made by simultaneously fermenting and
acidifying grape juice, producing a condiment a world apart
from other vinegars. Authentic balsamic vinegar should
originate from the Emilia-Romagna region in northern Italy,
although, this is often not the case, and cheaper varieties fail
to offer the complexity of flavor. A DOP (Denominazione di
Origine Protetta) stamp indicates top-quality balsamic. Look,
too, for an IGP (indicazione geographica protetta) label, and
Consorzio di Balsamico Condimento, an accreditation from the
Italian balsamic vinegar control organization.

Available
from Available
specialized from
retailers. supermarkets.

TRADITIONAL CONDIMENTO M O D E NA I G P C OMMO N

Conidmento Balsamic Vinegar Balsamic
Aceto Balsamico Balsamico of Modena IGP Vinegar
Tradizionale
A mix of young and aged A thinner, tarter-tasting, Without IGP on the
From Trebbiano and red
balsamic, top-quality all-purpose balsamic. label, this is likely to
Lambrusco grapes, this
condimento contains no Look for a “grape must” be a mix of vinegars,
dark syrup ferments for
other added vinegars. figure, which indicates sweeteners, and
at least 12 years.
the amount of true flavorings.
Best for
Best for balsamic.
Thick and sweet, Best for
Fragrant, sweet, and
drizzle over food to Best for Use for cooking;
complex, drip over
capture its nuanced Well-suited for cooking, flavors can be too
savory or sweet food
flavors. and gives an acidic tang tart for drizzling.
before serving, or sip as
to salads.
a palate cleanser.