To come up with a well-balanced vinaigrette recipe that wouldn’t separate, Ashley whisks high-end oil and lemon juice with a little mayonnaise, which acts as an emulsifier.
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I love a good lemon dressing. This one I'm definitely going to try.
A vinaigrette without vinegar?🤔
Homemade dressings are so much better than store-bought and they’re so easy
does the sugar serve a purpose or just for taste?
Please make a zesty, tart dressing similar to Olive Garden or tell us how they make it so tangy
The mustard acts as an emulsifier too. Something that has hydrophilic and hydrophobic parts makes the oil and water mix.
What a great tutorial on making the vinaigrette!
Big fail
Great video. May I suggest a video for a no egg caesar dressing.
This looks awesome, thanks Ashley!
Very good recipe and easily modified. I loved the combination and will add some shallots next time.
I think this dish would be good as a diet food or healthy food
ATK, HELLO,,,,ASHLEY, this Idad never tried, but now will, tipically my salads, are AVACODA oil,and Sherry vinegar , THANKS for this one, 🇺🇸🇺🇸🇺🇸🇺🇸
Thanks for having a sidebar with the ingredients and their measurements!
A salad dressing with mayonnaise is NOT a vinaigrette.
Delicious 😋
Looks yummy
I just assumed this was posted years ago. Excellent idea for tonight. Thanks!
Now with the recent economy, To get Financial FREEDOM you have to be making money while you're asleep.
Yummy. I use this basic setup for a "ghetto" caesar with parm, garlic, etc, with a little fish sauce.
For anyone who doesn't know: you can use just the mustard as an emulsifier, it works great. And it's great for making vegan/allergy friendly dressings.
Wow! Looks good and delicious, and I like the way you present it, Thank you for sharing
This is ah-some – adding to Supper Menu Tonight!!
I thought it was the mustard that did the emulsifying.
Where is vinegar?
The restaurant I used to work for had a red raspberry red wine vinagrette that never broke and our emulsifying ingredient was Dijon mustard
You can use other things to emulsify which will add different flavors. My current favorite is miso paste.
Morning ATK
Salutations from California 😋
Well, I'll be trying this this week. I love lemon and Every recipe I have ever made of ya'lls (many) has been great! The shrimp scampi cooking the shells was a game changer.
I love this, thank you.
Sounds like she says “if you are a Cuck”
I have NO problem with vinaigrettes! Before the pandemic I had attended a culinary job training program that was basically a boot camp think a 2 year program condensed to 7 weeks. and one of the chef instructors was surprised when my first vinaigrette was perfect but his wasn't! Mine even stayed emulsified the longest! We had to do it by hand with a whisk!
Mmm mmmm 😋, thanks Ashley ( and ALL at ATK 🤫 ), I can't wait to try it out🍋 !