All cooks have things they'd like to try more often: one thing on my list as soon as the weather gets warmer is to try making more of my own salad dressings. As of now, I'm still using plain old vinegar or store-bought varieties.
However, making a great emulsion can be intimidating. Will I add the olive oil too fast? Am I going to waste a half of a cup of my good olive oil before getting it right? What if my arm cramps?
OK, so I'm exaggerating, but salad dressings do require quite a bit of … Read more