Why blend olive oil on low speed for vinaigrettes? What happens at high speeds?
I often read in recipes that olive oil should be added in last for a dressing & the blender should be on low speed (unlike high speed for everything else). I would prefer to do it all at once at high speed, but I’m wondering if that is damaging things Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude