How to Use Lecithin in Salad Dressing (5 Steps)

You've tried making a vinaigrette, but the oil always separates and floats at the top; and when you refrigerate the dressing, it's impossible to gain the original consistency and flavor of the fresh salad dressing. This never seems to be a problem with store-bought dressings, so what's the secret? The answer is lecithin. Lecithin is an emulsifier, which means that it helps the oil bond with the vinegar and other ingredients in your homemade salad dressing. Using lecithin in your dressing will help it look, feel and taste just like, or even better than, the limited variety of salad dressings at your local grocery store.