4

My weekday vinaigrette recipe goes something like:

  • 1 part olive oil
  • 1.5-2 parts seasoned rice vinegar
  • dollop of Dijon mustard
  • put into sealed container, shake, pour

This emulsifies nicely thanks to the mustard, allowing for quick and easy preparation (instead of a laborious whisking of oil a drop at a time).

I'd like to try other flavors for salad dressing. In particular, I'd like to make some sesame oil + soy sauce + rice vinegar dressings, and the Dijon mustard would be out of place.

My question is: Are there other common ingredients that have this emulsifying property?

andrewtinka
  • 143
  • 1
  • 5

2 Answers2

3

According to Serious Eats, mayonnaise is even better! Honey or egg yolk work too. Whatever you do, use some kind of emulsifying agent. The same article shows the havoc a non-emulsified dressing will play on a perfectly innocent salad.

Jolenealaska
  • 58,844
  • 32
  • 207
  • 325
2

Read about emulsifiers here . As per @joe's comment you don't need to worry about an emulsifier if you are using your dressing soon after preparing, only if you plan to keep it longer. Personally I would go for flavor rather than storage time. However, the reference gives several choices for an emulsifier if you so choose.

Cindy
  • 18,306
  • 12
  • 54
  • 93