| 1. | The oil needs a liquid to emulsify and stabilize the sauce.
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| 2. | Beat vinegar and oil together but not enough to emulsify completely.
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| 3. | Then whisk in the oil in a steady stream to emulsify.
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| 4. | Add the olive oil slowly, whisking briskly to emulsify the dressing.
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| 5. | With mixer running, slowly add olive oil to emulsify the dressing.
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| 6. | Shaking a drink also homogenizes, or emulsifies, it.
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| 7. | With the machine on high, add the oil gradually to emulsify.
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| 8. | Slowly add the oil through the feeding tube until the sauce emulsifies.
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| 9. | This helps to emulsify the sauce, making it thick and creamy.
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| 10. | Drizzle in the olive and canola oils slowly to emulsify.
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मोबाइल