Vinagrettes – Traditional and not-so-traditional

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…

Date
Categories
Tags
Comments

Published:June 13, 2016 View Post

Cooking

6 Responses