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Q » How do you make a stable vinaigrette that doesn't separate?
30 Oct, 2025
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A » To create a stable vinaigrette, use an emulsifier like Dijon mustard or egg yolk. Begin by whisking the emulsifier with vinegar, then slowly add oil while continuously whisking to form a stable emulsion. The gradual incorporation of oil is crucial for preventing separation. Additionally, using a blender can enhance stability by creating smaller oil droplets, which are less likely to separate. Properly stored, this vinaigrette can maintain its consistency.
30 Oct, 2025
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