A Magical Vinaigrette
Vinaigrette is truly magical substance. It can be used for more than just dressing salads, and it demonstrates some pretty logic-defying science.
We all were taught that oil and water don’t mix, but turns out—they do! This is largely thanks to a class of chemical compounds called “emulsifiers.” An emulsifier is attracted to both oil and water molecules—one end of the molecule grabs hold of water, the other grabs hold of oil, and voilà—you have a mixture of two things that don't normally like each other.
Here, we’ll make a classic vinaigrette where the emulsifying agent is mustard. Make sure you use a good Dijon mustard made from actual mustard seeds, not the questionable highlighter-yellow stuff for hot dogs. Sounds good? Let’s mix!
whisk (or fork)
liquid measuring cup optional
oil with a nice flavor (such as olive oil, hazelnut oil, sesame oil, etc.) 3/4 cup
vinegar, any kind, or lemon juice 1/4 cup
dijon mustard 1 tablespoon
salt to taste
Lesson Gallery... Yum yum.
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