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Ryan Luong
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Making your own vinaigrette is not only a great alternative to buying pricey store-bought salad dressings, but it also uses up common pantry staples.
However, nothing ruins a fresh bowl of greens or herbs more than a watery dressing. So, how do you ensure it turns out nice and thick?
We brought in chef and cooking teacher Rosemary Shrager to answer common kitchen questions like this (plus how to fix crumbly or wet pastry dough and the right way to cook scrambled eggs).
So... what’s the correct way to make vinaigrette so it doesn’t turn out too watery?
Rosemary Says...
You have to add mustard first, before the vinegar.
“A lot of people do it the other way around and then it won’t emulsify (thicken),” she explains.
So simple!
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