What You Need to Know
The acidity in the vinegar breaks down the cell walls of the herbs, releasing their flavors and oils. The emulsification of the oil and vinegar is facilitated by the presence of egg yolk or mustard in some recipes.
Steps
- 1.
Asado Accompaniment (Argentina): Cuts through richness of grilled meats
- 2.
Choripán (Uruguay): Provides acidity to balance fatty chorizo
- 3.
Milanesa Topping (Paraguay): Adds moisture and brightness to breaded cutlets
The Science
Primary Reaction
Emulsification