Serious Eats: Recipes

Simple Vinaigrette

Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions.

[Photographs: J. Kenji Lopez-Alt]

This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed container in the refrigerator indefinitely.

About the author: Become a fan of The Food Lab on Facebook for play-by-plays on future kitchen tests and recipe experiments. After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife, where he runs a private chef business, KA Cuisine, and co-writes the blog GoodEater.org about sustainable food enjoyment.

Printed from http://www.seriouseats.com/recipes/2010/04/simple-vinaigrette.html

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