Equipment
Small mixing bowl
Whisk
Ingredients
4 servings
Dressing Base
- 60 ml heavy cream, chilled
- 15 ml red wine vinegar
- 2 g fine sea salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
52
Calories
0g
Protein
1g
Carbs
5g
Fat
0g
Fiber
0g
Sugar
198mg
Sodium
Method
01
In a small mixing bowl, combine the chilled heavy cream and red wine vinegar.
02
Whisk the mixture continuously for about 1 minute. The acid from the vinegar will react with the cream, causing it to slightly clabber and thicken to the consistency of a loose mayonnaise.
1mLook for: Noticeably thickened, coats the whisk slightlyFeel: Resistance increases slightly while whisking
03
Whisk in the fine sea salt and freshly cracked black pepper, then allow the dressing to rest undisturbed for 10 minutes to let the flavors meld and the texture fully set.
10m
Chef's Notes
- This style of dressing relies heavily on the quality of its simple ingredients. Use the best heavy cream and a robust red wine vinegar you can find.
- The magical thickening happens because the acetic acid in the vinegar lowers the pH of the cream, causing the milk proteins to coagulate slightly without fully curdling due to the protective high fat content.
- This dressing is traditional for soft, delicate greens like Boston or Bibb lettuce, where a heavy oil-based vinaigrette might weigh the delicate leaves down.
- For a variation, try stirring in a small amount of finely minced shallot or chopped fresh tarragon after the dressing has thickened.
Storage
Refrigerator: 4 days — Store in an airtight jar. Stir vigorously before use as it will continue to thicken upon chilling.
