The vinegar and oil in this vinaigrette would usually not combine well. This vinaigrette is a fat-in-water emulsion, which means the the fat is suspended in tiny droplets called micelles within the water. Like other emulsions, this vinaigrette has ingredients called emulsifiers that help the fat and water combine in a stable form. Emulsifiers are amphiphilic, meaning they have both a fat-soluble and a water-soluble side. When emulsifiers are added correctly, the water-soluble part can bind with the water and the fat-soluble side can bind with the fat. This makes them good chemicals that can allow water and fat to mix. The mustard has a large amount of a molecule called lecithin, which is a phospholipid. Phospholipids naturally have both fat-soluble and water-soluble sides, which makes them great emulsifiers.
Blending this with an immersion blender on in a blender will allow this to create an emulsion. If you only whisk this by hand, you may end up with a semi-stable emulsion that separates out quickly.
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Ingredients
2 tablespoons (30 ml) balsamic vinegar
1 tablespoon (15 ml) red wine vinegar
2 tablespoons (30 ml) fresh lime juice
1 teaspoon (5 ml) Dijon mustard
1 teaspoon (5 g) packed brown sugar
1 small garlic clove (4 g), crushed
1/4 teaspoon (1.25 g) salt
1/2 cup (120 ml) extra virgin olive oil
handful of fresh herbs, such as basil, parsley, or cilantro
Directions
- Place all ingredients in an immersion blender or a small blender. Blend until just blended and the emulsion forms–if you blend for too long, this will become very thick.