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Article: Add mustard to thicken salad dressing By Food Network Kitchens
- Article from:
- Oakland Tribune
- Article date:
- August 11, 2004
CopyrightCopyright 2004 Oakland Tribune. Provided by ProQuest LLC. (Hide copyright information)
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THE simplest salad dressings are a blend of something acidic, like
vinegar or citrus juice, and an olive, nut or a neutral-flavored oil,
seasoned with salt and pepper. But as these are not emulsified
sauces, it's a good idea to whisk oil and vinegar dressings before
dressing a salad. For a creamy emulsified dressing -- one where the
oil and vinegar keep together -- add mustard. The trick is to whisk
the vinegar and mustard together before gradually adding the oil. If
the oil is added too quickly, the dressing can separate -- or
"break," in kitchen shorthand. Adding the mustard to the oil at the
end doesn't work either. The mustard clumps in the sauce and the oil
and vinegar separate. If the ...