Kitchen Kung-Fu: Emulsified Salad Dressings (2024)

FAQs

What is a good emulsifier for salad dressing? ›

Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others). Lastly, you'll want your vinaigrette to have a lot of flavor, so it's a good idea to add herbs, salt and pepper.

To make them mix, or to emulsify, all you need to do is whisk with a fork or whisk or puree in a blender. By mixing fast, the oil breaks into the tiniest of droplets so that it has no choice but to mingle with the other ingredients. However, as it is natural, with the passing of time, the oil will separate again.

Gather all ingredients. Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well. Remove the lid, then heat the jar in the microwave until honey is dissolved, about 1 minute.

An emulsion is simply a blend of two liquids that don't normally bind together, such as oil and vinegar. In a standard salad-dressing blend, the vinegar sinks to the bottom and oil rises to the top, creating a thin, watery texture.

Mayonnaise is an emulsion of oil in water, but egg yolk is the key emulsifier. Egg yolks contain long molecules called phospholipids that are able to interact with both the oil layer and the water. Mayonnaise is an impressively stable emulsion, which is why is can be sold in a shelf-stable form.

Lecithin, a fatty substance that is soluble in both fat and water, will readily combine with both the egg yolk and the oil or butter, essentially holding the two liquids together permanently.

The key to success is to incorporate emulsifying ingredients into your water base, so it will trap and hold the oil droplets. Add the oil in a slow, steady stream as you whisk or process it, so the stream of oil is broken into tiny droplets as soon as it enters the mix.

In the case of salad dressings, some common emulsifying agents are mustard, yogurt, and egg yolks. These ingredients contain compounds that have a dual affinity for both water and oil, allowing them to act as a bridge between the two liquids and stabilize the emulsion.

The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, and tomato paste (though I'm not a fan of raw tomato paste, the flavor works quite well in a vinaigrette). For a more neutral flavor, use mayonnaise.

Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until all ingredients are well-pureed, about 30 seconds.

Which of the following is an example of an emulsified dressing? ›

Examples include: salad dressing (e.g., French, Italian, Greek, ranch style), fat-based sandwich spreads (e.g., mayonnaise with mustard), salad cream, fatty sauces and snack dips (e.g., bacon and cheddar dip, onion dip).

Tips for Perfect Emulsions

Whisking carefully and adding the right amount of fat or oil can keep emulsions from separating and improve their taste and texture. These fatty substances serve as a protective barrier, helping to prevent the emulsion from separating or becoming unstable.

Fixing any broken egg-based emulsion requires the same method: Create a new emulsion, then whisk the broken one into it. You can do this by placing a teaspoon of lemon juice (or water) in a clean bowl and adding a small amount of the broken emulsion, whisking to form another, stable emulsion.