What can you add to salad dressing keep it from separating?

Here are some things you can add to salad dressing to help prevent separation:

Emulsifiers:

* Mustard: The tiny particles in mustard act as emulsifiers, helping to bind the oil and vinegar together.

* Egg yolks: Egg yolks are a natural emulsifier due to the presence of lecithin. Use them sparingly as they can add a distinct flavor.

* Honey or maple syrup: These viscous liquids add a bit of viscosity and help to stabilize the emulsion.

* Commercial emulsifiers: You can also find commercial emulsifiers like lecithin, xanthan gum, and guar gum at some grocery stores.

Other Tips:

* Shake well: Before serving, give your salad dressing a good shake to re-emulsify it.

* Store properly: Keep your dressing refrigerated in a tightly sealed container to prevent separation.

* Choose the right ingredients: Some oils, like olive oil, are naturally more prone to separation. Use a combination of oils, like olive oil and vegetable oil, for a more stable emulsion.

* Use a blender: Blending the ingredients together can create a smoother and more stable emulsion.

Remember: Even with the best techniques, some separation is normal. A quick shake before serving will usually solve the issue.