'<a href="http://www.j-archive.com/media/2009-02-06_J_09.jpg" target="_blank">After shaking oil and vinegar, they separate quickly; add mustard, and you have one of these colloidal suspensions that will stay mixed longer</a>'
an emulsion
GOOD EATS WITH ALTON BROWN: After shaking oil and vinegar, they separate quickly; add mustard, and you have one of these colloidal suspensions that will stay mixed longer
After shaking oil and vinegar, they separate quickly; add mustard, and you have one of these colloidal suspensions that will stay mixed longer
After shaking oil and vinegar, they separate quickly; add mustard, and you have one of these colloidal suspensions that will stay mixed longer
GOOD EATS WITH ALTON BROWN
an emulsion
GOOD EATS WITH ALTON BROWN