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Vinaigrette

Brandon_75665

How would you make a simple vinaigrette that is emulsified and remains stable for a week or longer, while stored in a 3oz soufflé cup (without using egg yolk or mustard) Soy lecithin? Xanthan gum? Thanks

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Comments

tshewman

given it's a simple vinaigrette, and 3oz is not that much, why the need for long term stability?

brian_martin2001

i'm not sure there's anything out there that will form an emulsion like you're looking for without making a gel.

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