Bob Koure
1 min readJan 7, 2020

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Speaking of emulsifiers, I use stone-ground mustard in place of the Dijon to which includes mucin from the mustard seed hulls — so my vinaigrette stays mixed for a bit longer. I’ve tried lecithin, which seems to last for a bit longer than that. But I just need it to stay mixed for long enough to shake then pour, so simple stone ground mustard is good-enough.

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Bob Koure

Retired software architect, statistical analyst, hotel mgr, bike racer, distance swimmer. Photographer. Amateur historian. Avid reader. Home cook. Never-FBer