Red Vinaigrette II

The dressing that split in Sauce and sear, rebuilt with the same ingredients. The diagnosis there was incomplete: shear was only half the problem. A vinaigrette is oil droplets suspended in vinegar, and building it oil-first asks the small water phase to swallow a pool of oil at once. This time everything water-friendly goes in first and the oil comes last. Findings at the bottom A split dressing also tastes wrong, not just looks wrong. Paprika’s heat and the herb oils are fat-soluble and sit in the oil layer; the salt and acid sit below. Every spoonful is either greasy or sharp. The emulsion is what makes one bite taste like one thing