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Vinaigrette Touche
I had put our meeting off so many times for fear that it would fail, and be a waste of time. I prepared a lovely salad. Thought I'd make some mayonnaise. The kind I thought you liked, with a yolk of free-range eggs, gluten-free and ovovegetarian. Low-carb to be on the safe side as well. Not the bottled commercial stuff full of preservatives and chemicals, but hand-made fresh from scratch au naturel, sweet, tasty, tangy and lovely.
I gently beat the egg yolk and slowly drizzled the vegetable oil into it a few drops at a time, while whisking, relatively not too briskly. I thought all was going ever so well. But the mixture became clumpy and lumpy as the emulsion broke, fell apart, and separated. I started again, mixing ever so slowly this time to bring the immiscible oil and yolk slowly together to meld and combine. But I failed again and again and again.
Out of eggs, with no time to get more, I made a vinaigrette instead! Oil and vinegar, smooth and rough, sweet and sour. They meld so well, despite their relative quirks and differences. No yolk this time. Touche.
Copyright ©
John Anderson
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