Co-op Grocery's video: Make Dressings from Scratch: Basics of Emulsification: Co op Kitchen

Making dressings from scratch is simple once you understand the basic principles of emulsification. Emulsification is the combination of two liquids that don't usually mix, like oil and vinegar. Casey Wilcox demonstrates three different methods of emulsification while making three salad dressings. Ginger Jalapeno Dressing Makes 3 cups Prep time: 5--10 minutes Ingredients • 1⁄4 cup white vinegar • 1⁄2 jalapeno • 2-inch piece of ginger, peeled • 1 medium shallot, peeled • 1⁄2 tsp. salt • 21⁄2 cups vegetable oil Preparation Puree all ingredients except oil in a blender or food processor until well blended. With the blender running, slowly stream in 21⁄2 cups of oil until it is fully incorporated. Serve immediately, or refrigerate dressing and shake before serving. Serving Suggestion Serve with greens, cucumber, fish, or more delicate vegetables. Lemon Vinaigrette Makes 2 cups Prep time: 10 minutes Ingredients • 1⁄4 cup champagne vinegar • Pinch of salt • 4 egg yolks • Zest of 1 lemon • Juice of 2 lemons • 11⁄2 cups olive oil • 1⁄4 cup water • Salt to taste Preparation Add vinegar, salt, egg yolks, lemon zest and juice, to a bowl or food processor. Blend or whip until the yolks have lightened and increased in volume. Slowly stream in oil, while whipping, until all oil is incorporated and the dressing is the consistency of mayonnaise. Slowly stream in the water, which will lighten the color and thin the dressing to a lighter consistency. Season to taste with salt. Serving Suggestion Serve with tomatoes, asparagus, chopped raw vegetables, or as a dip. * Note: Consuming undercooked eggs may increase your risk of foodborne illness. Bacon Vinaigrette Makes about half a cup Prep time: 15--20 minutes Ingredients • 1 lb. smoked bacon • 4 Tbsp. cider vinegar • 1 Tbsp. white or brown sugar Preparation 1. Fry the bacon over low heat in a sauté pan until crispy. Remove the bacon from the pan and reserve the fat. 2. In a small saucepan over medium heat, combine the sugar and vinegar together and whisk until the sugar is dissolved. Reduce, stirring often, until the mixture becomes a thin syrup, and remove from heat. Whisk the warm bacon fat slowly into the warm syrup. Serve immediately. Serving Suggestion Serve warm over hearty salad greens, steamed collards or kale, boiled potatoes or meats. Find more Co+op Kitchen videos featuring information and easy recipes for making delicious meals at home, as well as handy hints from chefs and food enthusiasts who love sharing their passion for great food: https://www.youtube.com/user/CoopStrongerTogether Be sure to also check out our new iPad app Co+op Kitchen: https://itunes.apple.com/us/app/co+op-kitchen/id614767830?mt=8 When it comes to cooking at home, choosing the right ingredients and understanding basic kitchen skills can make the difference between a good meal and an amazing one. The Co-op Kitchen iPad app is an interactive culinary resource that includes information and easy recipes for making delicious meals at home, as well as handy hints from chefs and food enthusiasts who love sharing their passion for great food. Features: - Find cooking videos and recipes right inside the app - Follow along with the video and step-by-step instructions in your own kitchen - Find your nearest food co-op using the Discover Co-ops section - Surf StrongerTogether.coop for more great recipes and food information - Share your favorite videos and recipes with your friends and family via email, Facebook and Twitter