How to Emulsify with Olive Oils and Balsamic Vinegar

Emulsify

Slowly add Olive Oil Trader’s EVOO to an Olive Oil Trader’s balsamic while whisking vigorously. This disperses and suspends minute droplets of one liquid throughout the other.  Emulsified mixtures are usually thick and satiny in texture. Emulsifying will allow you to evenly disperse a vinaigrette flavor over salads and fruit. For a vinaigrette, the usual ratio is 1:3 (e.g., 1 tablespoon balsamic to 3 tablespoons EVOO). You will notice that Olive Oil Trader’s EVOOs and balsamic hold together much better and longer in an emulsion than other oils and distilled vinegar.