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Old 10-26-2010, 01:04 AM   #11
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Originally Posted by legend_018 View Post
Is the mustard for more flavor? Or it helps with the emulisfication?

I have seen references to dressing where it says to add the oil slowly at the end and others say to just put into a blender or whisk all at the same time.
You could just put everything in a jar and shake it. It would be well blended. But, it wouldn't be emulsified and nicely thick. It won't stick to the salad as well.

The mustard really, really helps with the emulsification.

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Old 10-26-2010, 10:41 AM   #12
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A drop of soy sauce -- secret restaurant trick

A bit of anchovy

A drop of chicken broth

Less is not more. More is more and more is fabulous.
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Old 10-26-2010, 07:37 PM   #13
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Originally Posted by legend_018 View Post
good to know. I'm going to make it sometime today.
make this all the time we love it but I use about a TBS of honey and it makes a beautiful dressing

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