Cooking and Baking

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!


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed