How can the emulsification process be stabilized to keep oil and vinegar mixed in a homemade vinaigrette or marinade?
menu
menu
Menu
cancel
- arrow_back_iosBacknavigate_nextpersonPersonal
- arrow_back_iosBacknavigate_nextdeveloper_guideCollectibles
- swap_horizTrading
- shopping_bagMarketplace
- room_serviceAuctions
- layersClassifieds
- business_centerCompanies
- live_helpFAQ
- arrow_back_iosBacknavigate_nextlanguageSocial