Mini whisks are a big deal to us.
is an autobiographical story about heartbreak that weaves food so well into the plot that you invariably come away with a whole batch of recipes to try out. One of the recipes Ephron writes about is for vinaigrette: mix two tablespoons Grey Poupon mustard with two tablespoons red wine vinegar, then, whisking constantly with a fork, slowly add 6 tablespoons of olive oil.
This is where my mini whisk comes into play. I found that while following the Ephron method for vinaigrette, a fork worked fine, but a mini whisk, which, if I remember correctly, my brother-in-law first told me about, yielded a creamier consistency. The mini whisk does a better job of emulsifying the oil, vinegar, and mustard than a fork, and it doesn’t make the dressing fly out of the bowl and onto the counter either.
every night, and I know I can get that creamy vinaigrette when I eat at his and my sister’s apartment for dinner. My mom, unfortunately, still uses a jar.
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