Culinary Demo 3: Dressings, Soups, and Sauces

Dressings can be broken down into three basic types: emulsified dressings, puree dressings, and oil and vinegar. During our culinary demonstrations, you learn all three of these techniques to produce quality dressings in your own kitchen.

Also in our cooking demonstrations we display the creation of all of the five mother sauces (red, white, brown, veloute and emulsified) in addition to covering stocks and production for pureed and broth type soups.

Emulsified Dressing Steps: These dressings are made from oil and vinegar that normally would separate. Use the following method to create dressings that are creamy and do not separate:

Step 1: Place the mustard and honey in a blender

Step 2: Turn it on to one of the lowest speeds and start slowly pouring the oil into the blender. The oil will thicken the dressing.

Step 3: Slowly add the vinegar and lemon juice. The acidity will thin the dressing.

Step 4: Repeat steps two and three until all the oil and vinegar are incorporated into the dressing. Never allow the dressing to get too thick or too thin. This could cause the dressing to separate.

Step 5: Season to taste.