Stable Vinaigrette

When making a vinaigrette without mustard there is no emulsifier. To make a stable vinaigrette, blend the vinegar first with an emulsifier such as propylene glycol alginate (0.5% of the vinegar). Heat the oil to 140°F (60°C) and stir in lecithin (2% of the oil) and Glice (2% of the oil). Blend the oil into the vinegar using a rotor stator homogenizer or immersion blender. Once inert-tasting oil has been added, other delicate oils such as extra-virgin