How to Emulsify Salad Dressing
A traditional vinaigrette dressing is made with three parts oil to one part vinegar with herbs and spices for additional flavor. In homemade dressings, the oil and vinegar will separate and you will need to continually shake the dressing to keep it incorporated. A substance known as an emulsifier binds the vinegar and oil together to keep them from separating. Egg yolks, mustard powder and honey are all natural emulsifiers that also enhance the flavor of the dressing.
Things You'll Need
- Balsamic vinaigrette:
- Blender or food processor
- Measuring cup
- Balsamic vinegar
- Measuring spoons
- Salt
- Garlic press
- Garlic
- 1 egg
- Mustard powder
- Extra virgin olive oil
- Raspberry wine vinaigrette:
- White wine vinegar
- Raspberry extract
- Honey
- Grapeseed oil
Balsamic Vinaigrette
-
Pour 1/3 cup vinegar balsamic vinegar into the food processor. Add ½ tsp. salt and crush two cloves of garlic into the vinegar. Pulse the food processor on low to mix the ingredients.
-
Crack the egg and separate the white from the yolk. Discard the white and add the yolk to the vinegar. Pulse on low to mix the ingredients.
-
Add ½ tsp. of mustard powder to the vinegar mixture. Pulse on low to mix the ingredients.
-
Turn the food processor to high and slowly drizzle 1 cup of extra virgin olive oil into the vinegar mixture. Turn off the processor once you have added all the oil.
-
Pour the dressing into a bottle with a pour spout and let it sit in the refrigerator for an hour before serving.
Raspberry Wine Vinaigrette
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Pour 1/3 cup white wine vinegar into the food processor. Add 2 tbsp. raspberry extract and 1 tbsp. honey to the vinegar. Pulse on low to mix the ingredients.
-
Turn the food processor to high and slowly drizzle 1 cup of grapeseed oil into the vinegar mixture. Turn off the processor once you have added all the oil.
-
Pour the dressing into a bottle with a pour spout and let it sit in the refrigerator for an hour before serving.
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