Appears in Cook's Illustrated September/October 2009
Basic vinaigrette has a fundamental problem: It doesn’t stay together. We sought a way to make oil and vinegar form a long-term bond.
WHY THIS RECIPE WORKS
To come up with a well-balanced vinaigrette recipe that wouldn’t separate, we chose high-end oil and vinegar and whisked them together with a little mayonnaise, which acts as an emulsifier. All we had to do to finish our perfect vinaigrette...