If you like to make vinaigrettes for you salads (oil and vinegar combinations sometimes with herbs thrown in), and tire of constantly shaking the vinaigrette every two minutes because it has separated, try this:
Mix a couple of teaspoons of soy lecithin into the dressing as you’re making it. The lecithin is tasteless and acts as an emulsifier, keeping the oil and vinegar blended for longer. You will still need to shake it, but only about once every meal. You can get soy lecithin in the health section of the store, and you should store it in the fridge. Be careful though, adding too much creates a laxative effect! We don’t want that! Unless we do.
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My feet are at the end of my legs. And this is a collection of recipes for your enjoyment.
My feet are at the end of my legs. And this is a collection of recipes for your enjoyment.
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