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A Good Appetite: Easy Homemade Mayonnaise
nytimes.com 1 week agoThe trick for homemade mayonnaise that keeps its emulsion: whisk in a few drops of water.
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Test Kitchen Tips: Vinaigrette
latimes.com 3 weeks, 6 days agoIn his first "Master Class" story for The Times' Food section, chef Tom Colicchio explored the often under-appreciated vinaigrette : A traditional vinaigrette is a temporary emulsion , a finicky mixture of one liquid dispersed in another (in this case, oil in vinegar). The challenge with an emulsion is to combine two liquids that do not dissolve in each other. One way to do this is mechanically: Use the force of a whisk or, better yet, a blender, to physically break the oil into millions of individual dropl
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