Martha Stewart's Cooking School Season 1 Episode 7 Dressing & Emulsions

In the seventh episode of Martha Stewart's Cooking School season 1, titled "Dressing & Emulsions," Martha demonstrates the art of making various types of dressings and emulsions. Dressings and emulsions are an essential part of cooking and can elevate the flavor of any dish.

Martha starts the episode by explaining the difference between a dressing and an emulsion. While dressings are typically made by mixing oil and vinegar or other acidic ingredients, an emulsion involves mixing oil and water-based ingredients to create a stable emulsion. Martha shows how to make a basic vinaigrette dressing, which can be used on salads, roasted vegetables, and grilled meats.

Next, she moves on to demonstrate how to make hollandaise sauce, a classic French sauce typically served with eggs Benedict. Hollandaise is a type of emulsion that requires a lot of patience and attention to detail. Martha shows how to create a stable emulsion by whisking egg yolks and lemon juice, then slowly drizzling in melted butter while continuing to whisk vigorously.

Martha also demonstrates how to make mayonnaise, another type of emulsion. Mayo is a versatile condiment that can be used as a base for dressings, dips, and sauces. Martha shares her method for making mayonnaise from scratch, which involves whisking egg yolks and mustard, then gradually adding oil while whisking continuously.

Martha explains that homemade dressings and emulsions can be customized to suit your taste preferences. She shows how to add various ingredients to the basic recipes to create unique and flavorful dressings and sauces. For example, she adds fresh herbs to a vinaigrette to create a herb dressing, and she adds hot sauce to mayonnaise to create a spicy aioli.

Throughout the episode, Martha shares tips and tricks for making perfect dressings and emulsions. She emphasizes the importance of using high-quality ingredients, such as extra-virgin olive oil and fresh herbs, and encourages viewers to experiment with different flavor combinations.

In addition to demonstrating how to make dressings and emulsions, Martha also shares ideas for using them in dishes. She shows how to use hollandaise sauce to make eggs Benedict and how to use vinaigrette to dress a simple salad. Martha also shares her recipe for a roasted vegetable platter with herb dressing, which makes a delicious and healthy side dish.

Overall, the seventh episode of Martha Stewart's Cooking School season 1 is a comprehensive guide to making dressings and emulsions. Viewers will learn the basics of making vinaigrette, hollandaise, and mayonnaise, as well as tips for customizing these recipes to suit their tastes. Martha's enthusiasm and expertise make this episode an informative and enjoyable watch for any home cook.