The science behind a great dressing often comes down to the perfect balance between acidity and fat. This recipe for a coriander-parmesan sauce is a delicious case study in how these two elements work together to create a harmonious and flavourful result.
The fat component comes primarily from the 50ml of olive oil and the egg yolk. These ingredients provide richness, a creamy texture, and a smooth mouthfeel. The pumpkin seeds and parmesan cheese also contribute to the overall fat content and flavour.
The acidity is provided by the juice of half a lemon. This bright, sharp element is crucial for cutting through the richness of the fats. It prevents the dressing from feeling heavy or oily on the palate and lifts all the other flavours, making them taste more vibrant.
The recipe encourages you to taste and adjust these elements, which is the key to all great dressing-making. By finding that perfect equilibrium between the rich fats and the zesty acid, you create a sauce that is perfectly balanced and incredibly delicious.
How Acidity and Fat Create the Perfect Dressing Balance
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