Using a hand-held electric mixer to make a very small amount of whipped cream can be challenging, given that there’s not much ...
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The Kitchn on MSNMy Legendary Salad Dressing Is So Good, I've Made a Weekly Batch for 15 YearsThis simple vinaigrette is one I've been making for over 10 years, thanks to a smart trick I learned in culinary school that totally transformed the way I make it. It's an all-pur ...
"Most 'restaurant-quality' dressings taste better because they are emulsified," Kirschner told us. "When you look at [them] you cannot see a separation of the oil, vinegar, and other ingredients." ...
Shake well to emulsify the dressing and serve. If the dressing separates, just give it another shake. Add a crushed clove of garlic or 1 tbsp fresh herbs for variety.
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