Vinaigrettes, featuring a base of oil and vinegar with various seasonings, are easy to whip up at home as long as you follow chef Bobby Flay's lead and make them in your blender.

As vinegar and oil are hard to combine, if you don't mix them well, a process known as emulsifying, they won't stick together. The oiliness and acidity will be contradicting.

However, per Flay, pureeing the ingredients in a blender emulsifies them better, making for a creamier dressing while also eliminating the need for tedious chopping and whisking.

The blender's blades whip air into the dressing, which effectively mixes the ingredients in seconds without causing them to separate, thus preventing a disaster.