Today we got to learn how to make a typical French vinaigrette. Dr. Logan previously made a vinaigrette following a proper recipe, and asked us to get into groups of two and try to mimic her final product. We were given olive oil, white wine vinegar, white wine, dijon mustard, garlic, salt, and pepper to create our version of a French vinaigrette. We learned that a true French vinaigrette is completely different than the "sugar-y," bright orange French dressing that we typically see in America. When it was time to make our vinaigrette, my partner and I put in about 4 tablespoons of olive oil, 3 teaspoons of vinegar, 1 1/2 teaspoons of white wine, about 2 teaspoons of mustard, 1/2 a clove of chopped garlic, and salt and pepper to taste. After tasting, we added more dijon mustard and white wine until we thought that our vinaigrette was similar to Dr. Logan's. After the group completed this lab, we were given the actual recipe. We learned that the proper ration of oil to vinegar was 3:1. We also learned the proper order to add the ingredients; vinegar, white wine, dijon mustard, salt and pepper, and then oil. This is because everything dissolves into the vinegar and white wine better when the oil is absent. The garlic is not actually incorporated in the recipe, but instead rubbed on the mixing bowl to infuse the flavor into the vinaigrette. After the lab was complete, we learned that each ingredient we used can be put into three categories - water (vinegar and white wine), oil (olive oil), or neither (salt, pepper, dijon mustard). The mustard is a special ingredient called an emulsifier. This lab was the first that we completed and led us into our next lab topic, emulsions.