Vinaigrette tip

I was making a balsamic vinaigrette last night to put on my steamed broccoli and thought to grab my aerolatte milk frother instead of partaking in the tedious process of continuously whisking while slowly drizzling the olive oil. It worked like a CHAMP and my emulsion was complete (and stayed combined) in mere seconds. Not only does it make wicked good frothed milk, but it also makes a mean vinaigrette!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: