Why you use egg yolk in salad dressing?

Egg yolks are used in salad dressings to help emulsify the oil and vinegar. Emulsification is the process of combining two liquids that don't normally mix, such as oil and water. The egg yolk acts as an emulsifier, helping to keep the oil and vinegar suspended in the dressing. This prevents the dressing from separating and becoming oily or watery.

Flavor

Egg yolks also add flavor to salad dressings. They have a rich, creamy flavor that can help to balance out the acidity of the vinegar and the sharpness of the oil. Egg yolks can also help to mellow out the flavors of other ingredients in the dressing, such as herbs and spices.

Thickness

Egg yolks can also help to thicken salad dressings. This can be helpful for dressings that are meant to be used on salads with a lot of greens, as it helps to keep the dressing from running off the leaves.

Color

Egg yolks can also add a beautiful golden color to salad dressings. This can help to make the dressing more visually appealing and appetizing.

Nutrition

Egg yolks are also a good source of nutrition. They are a good source of protein, vitamins A, D, and E, and choline. Choline is an important nutrient for brain health.