[Modernist Cuisine] Lecithin and Vinaigrette

[Anonymous Modernist 11058]

We have not specifically made the recipe in the book, but have tried adding liquid lecithin to vinaigrette a few times. My wife, who abhors precision in cooking, is usually in charge of the vinaigrette. The puzzling thing is that it doesn't really seem to work. In fact, the last time rather than getting an extra-stable vinaigrette we ended up with a super unstable vinaigrette. It would separate quickly, unlike anything I've seen before, certainly much worse than a dressing made without the lecithin. Why could this happen?

Another question about lecithin: how does one clean it off of stuff? Normal soap doesn't seem to work, and even after a trip through the dishwasher it seems like we don't have complete cleaning.

[Anonymous Modernist 5246]

adrian,

I have always added the liquid lecithin to the fat, and incorporating it in the fat, prior to adding the rest of the ingredients. The stuff is very odd, but I have found that Dawn dish soap does a good job.

RED

[Sam Fahey-Burke]

I agree with zmaster on both points.

The best way to ensure a successful result with lecithin in a vinaigrette is to make sure it is completely dissolved in the oil phase before making the emulsion.

As for cleaning, we take a fairly conventional approach: lots of hot, soapy water, a sponge, and some elbow grease usually do the trick.

Sam