Eleven Madison Park — Powdered Vinaigrette ⭐⭐⭐
Daniel Humm’s three-Michelin-starred, #1 World’s 50 Best restaurant transforms a vinaigrette into dry powder using maltodextrin. A finishing element on dishes like their famous Smoked Potato. From Eleven Madison Park: The Cookbook (2011).
Ingredients (makes ~100 g powder)
| Ingredient | Amount |
|---|---|
| Sherry vinegar | 25 ml |
| Olive oil | 75 ml |
| Salt and pepper | to taste |
| Tapioca maltodextrin (N-Zorbit M) | 60–80 g |
Method
- Whisk olive oil, sherry vinegar, salt, and pepper into a classic vinaigrette.
- Place maltodextrin in a bowl. Slowly drizzle in the vinaigrette while stirring with a fork.
- Continue until the mixture resembles a fine, dry powder that dissolves instantly on the tongue.
- Sift through fine-mesh strainer. Use immediately or store airtight — absorbs moisture quickly.
Notes
Tapioca maltodextrin absorbs its own weight in fat. This technique can be applied to any fat-based liquid: olive oil, nut oils, bacon fat, brown butter.
Pairs with: Finishing garnish on composed, elegant dishes.
Sources:
- Eleven Madison Park: The Cookbook by Daniel Humm & Will Guidara
Modern-Contemporary · Salad-Dressings · Salad-Dressing-Techniques