My Nebraska Kitchen

The text­book def­i­n­i­tion of a vina­grette is a sus­pen­sion of an oil and vine­gar, an acid, pos­si­bly with oth­er sea­son­ings in it. Some­times, depend­ing on what you add, it becomes an emul­sion rather than a sus­pen­sion. (A sus­pen­sion usu­al­ly sep­a­rates, requir­ing it to be stirred or shak­en again, an emul­sion does­n’t, because there’s an emulsifier…