2007-01-03 23:05:26 · 3 answers · asked by Allan S 1 in Food & Drink ➔ Cooking & Recipes
Put the balsamic, oilive oil, salt, pepper and a touch of Dijon mustard into a sealed container and shake quite vigorously until it thickens. Add a little lemon juice for flavor.
2007-01-03 23:09:41 · answer #1 · answered by Anonymous · 1⤊ 0⤋
When you beat oil and water/vinegar together they form a temporary emulsion, which separates a few minutes later. A permanent emulsifying ingredient will keep the dressing thickened. Get some no-sugar-added pectin (in the grocery store with jelly making supplies). It is tasteless. Whirl a teaspoon of that with one cup of vinaigrette in a blender for a few seconds. And if you do that, consider reducing the oil too. It was only there in the first place to form a temporary emulsion. If you want olive oil taste, be direct and throw in a piece of olive to puree with the vinegar.
2007-01-04 01:33:43 · answer #2 · answered by nonprochariotic 1 · 0⤊ 0⤋
add cornstarch
2007-01-04 02:15:56 · answer #3 · answered by Tina Tegarden 4 · 0⤊ 2⤋