O'Live A Little Classic Red Wine Vinaigrette

O'Live A Little Classic Red Wine Vinaigrette

How to make the classic French Bistro Vinaigrette

Oil and Vinegar don’t mix.  The best we can do is encourage them to come together for a little while, which they will do, provided we shake, stir or otherwise mix them up really well. This is called a temporary emulsion — temporary because the oil and vinegar begin to separate as soon as you stop mixing, stirring or whatever.

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