Oil and Water Don’t Mix

• Balsamic vinegar, which is primarily composed of water, will never completely combine with oil because their molecules repel each other. But oil adds a desirable creaminess to balsamic vinegar. An emulsifier stabilizes the bonds between oil and water, encouraging them to combine. When making a creamy balsamic vinegar emulsion, add the oil last, drizzling it in slowly while whisking vigorously to thoroughly combine. Opt for quality oils such as olive or grapeseed oil.

Mayonnaise

• Mayonnaise adds a creamy tang to balsamic vinegar. Try combining 1 cup mayonnaise with 1/2 cup olive oil and 1/4 cup balsamic vinegar, slowly drizzling the oil in last while vigorously whisking. Add any seasonings you like -- such as a minced garlic clove or a pinch of minced shallots; a sprinkle of finely chopped fresh or dried herbs, such as basil or oregano; or a few dashes of salt and pepper -- to dress it up .

Mustard

• Mustard not only contributes creaminess, but its range of flavors -- from sweet to spicy -- make it a versatile addition. A simple combination of 1/4 cup balsamic vinegar with 2 teaspoons mustard and 3/4 cup olive or grapeseed oil whisked in produces a tasty emulsion. Try using a sweet honey mustard to highlight the sweet notes, or go with a basic Dijon to complement the complexity of the balsamic vinegar.

Yogurt

• Yogurt is an excellent choice for making creamy balsamic emulsions, especially if you want to reduce the calories. Try combining 1/4 cup plain yogurt with 1/4 cup balsamic vinegar and 2 tablespoons olive oil, whisking to combine. Incorporate a spoonful of Dijon mustard for increased flavor and creaminess, if you like. Add a few dashes of salt and pepper, to taste. Freshly minced chives and thyme contribute an earthy brightness.

Superb Sidekicks

• Honey and garlic paste are lesser-known emulsifiers that can help keep balsamic vinegar and oil emulsions combined while contributing discrete flavors. Try using them in addition to another emulsifier. Adding a spoonful of honey introduces a pleasing sweetness to a balsamic and mustard emulsion, whereas a spoonful of garlic paste contributes a punch of flavor to yogurt-emulsified balsamics.