Make-Ahead Vinaigrette

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Appears in Cook's Illustrated March/April 2016

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Make Ahead
Condiments
    

What if you could make a vinaigrette that would stay emulsified and taste great for a week?

SERVES16 (Makes about 1 cup)

TIME15 minutes

has video

WHY THIS RECIPE WORKS

In addition to oil and vinegar (or lemon juice), we make our vinaigrette with a combination of emulsifiers (mustard and mayonnaise) and a stabilizer (molasses), which help the emulsion form and hold for several days. We also use a 2:1 ratio...

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