Appears in Cook's Illustrated March/April 2016
What if you could make a vinaigrette that would stay emulsified and taste great for a week?
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...