Submitted by hollyhoppet in just_eate (edited )
Moonside wrote
A little mustard goes really well in a vinaigrette and it helps to emulsify it as well - in other words, helps to keep oil and water together.
hollyhoppet OP wrote
i don't like mustard so i didn't think to mention it but this is a cool tip for those who do
Moonside wrote
Mustard is a bit of a passion food, for or against. It's literally the only emulsifier I know of that people readily recognize as food stuff - soy lecithin works well too, I suppose, but who has a taste for that stuff?
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