I think you can pour oil into it and revert it back
PreOpTransCentaur
There’s one restaurant I go to back home specifically because the balsamic vinaigrette is a mousse. It’s outstanding.
wrenbell
I thought this was white gravy.
hellllllsssyeah
No this is the way to do it, full emulsions on dressings are so much better
Human-Comb-1471
Heat will break it if you need to
CarpetDismal6204
That’s a vinegarette? Woah. I saw a lady talking about a vinegarette mousse…I can see how that would be good, try it out, you might have just made the next trendy food craze. 😉
Equivalent-Excuse-80
I’m pretty sure an emulsion is binary. It’s either an emulsion or not.
The differences in texture, mouthfeel, acidity etc are the ratios used in an emulsion.
blacfd
Red wine mayonnaise
error785
And it turned into hummus.
Expert-Novel-6405
Would be a fire sando sauce
FindOneInEveryCar
Say “hello” to your new “Creamy house dressing.”
Zahtar
Come on, don’t post a pic without the recipe. How can I make this stunt barf at home?
okiidokiismokii
red wine aioli!
DJMagicHandz
Hoagie spread
walkinonyeetstreet
People who think all dressings should be a runny consistency need mental help 100% of the time.
unsightful
I don’t know why but isn’t it amazing that you can tell texture just through vision, like holy shit that’s mayo but you said vinegarette and that’s like two different things
Summerov99
It looks like cream of wheat
ShadowMoon314
How to emulsify a vinaigrette? This is so new to me and not a big fan of splitting vinaigrette dressing
brohio_
nice try, this is sourdough starter.
Flat-Statement4250
Call it an Aioli. Customers won’t know the difference.
Cl0uds92
Give it to that *one* server and tell them it’s a vanilla bean milkshake.
22 Comments
Now its ranch!
I think you can pour oil into it and revert it back
There’s one restaurant I go to back home specifically because the balsamic vinaigrette is a mousse. It’s outstanding.
I thought this was white gravy.
No this is the way to do it, full emulsions on dressings are so much better
Heat will break it if you need to
That’s a vinegarette? Woah. I saw a lady talking about a vinegarette mousse…I can see how that would be good, try it out, you might have just made the next trendy food craze. 😉
I’m pretty sure an emulsion is binary. It’s either an emulsion or not.
The differences in texture, mouthfeel, acidity etc are the ratios used in an emulsion.
Red wine mayonnaise
And it turned into hummus.
Would be a fire sando sauce
Say “hello” to your new “Creamy house dressing.”
Come on, don’t post a pic without the recipe. How can I make this stunt barf at home?
red wine aioli!
Hoagie spread
People who think all dressings should be a runny consistency need mental help 100% of the time.
I don’t know why but isn’t it amazing that you can tell texture just through vision, like holy shit that’s mayo but you said vinegarette and that’s like two different things
It looks like cream of wheat
How to emulsify a vinaigrette? This is so new to me and not a big fan of splitting vinaigrette dressing
nice try, this is sourdough starter.
Call it an Aioli. Customers won’t know the difference.
Give it to that *one* server and tell them it’s a vanilla bean milkshake.