September 15, 2009 at 7:47 am
· Filed under Condiments, Tip Of The Day
Adding 1/8 teaspoon of dry mustard (like Colman’s) to a cup of vinaigrette before you whisk it together helps the emulsion of oil and vinegar from breaking apart. It also adds a small spark of flavor. Any prepared mustard adds flavor to a vinaigrette, but you need dry mustard for the emulsion trick. Another trick: Mix the vinaigrette in a blender instead of whisking. It won’t separate for a day!
- Learn more about vinegar in our article, Vinegar 101.
- Check out the history of mustard and all the different types of mustard.
|
Permalink
