The Trick to a Thick Homemade Vinaigrette, According to Cooking …
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Making your own vinaigrette is not only a great alternative to buying pricey store-bought salad dressings, but it also uses up common pantry staples.
However, nothing ruins a fresh bowl of greens or herbs more than a watery dressing. So, how do you ensure it turns out nice and thick?
We brought in chef and cooking teacher Rosemary Shrager to answer common kitchen questions like this (plus how to fix crumbly or wet pastry dough and the right way to cook scrambled eggs).
So... what’s the correct way to make vinaigrette so it doesn’t turn out too watery?
Rosemary Says...
You have to add mustard first, before the vinegar.
“A lot of people do it the other way around and then it won’t emulsify (thicken),” she explains.
So simple!