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weinoo

weinoo

On 12/3/2020 at 6:20 PM, btbyrd said:

My secret to creamy and stable emulsified vinaigrettes? Add a tablespoon or so of store bought mayonnaise to the mix. 

The word on the street is that you should avoid emulsifying EVOO in the blender, as it makes the phenols become bitter. Whether or not it changes things enough to bother you will depend on the olive oil and your palate, of course. I never bother blending for salad dressings, but do it sometimes if I'm making mayo.

Sure - but is it truly a vinaigrette once you add the mayo? Or is it a mayogrette?

weinoo

weinoo

On 12/3/2020 at 6:20 PM, btbyrd said:

My secret to creamy and stable emulsified vinaigrettes? Add a tablespoon or so of store bought mayonnaise to the mix. 

The word on the street is that you should avoid emulsifying EVOO in the blender, as it makes the phenols become bitter. Whether or not it changes things enough to bother you will depend on the olive oil and your palate, of course. I never bother blending for salad dressings, but do it sometimes if I'm making mayo.

Sure - but is it truly a vinaigrette once you add the mayo? Or is a mayogrette?

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