Why Does My Homemade Salad Dressing Separate. In homemade dressings the oil and vinegar will separate and you will need to continually shake the dressing to keep it incorporated. How Salad Dressing Works When you look at a bottle of perfectly smooth perfectly blended vinaigrette you are looking at the results of emulsification.
How Salad Dressing Works When you look at a bottle of perfectly smooth perfectly blended vinaigrette you are looking at the results of emulsification. Technically vinaigrette is a water-in-oil emulsification vinegar a weak acid is typically 95 percent water. The pasta needs to be as dry as possible so the mayonnaise can coat each separate pasta piece without being diluted.
Gravity just causes denser of the two to the bottom of the container.
Commercial salad dressings are usually made with a lot of additives and emulsifying agents that keep the vinaigrette from separating. A substance known as an emulsifier binds the vinegar and oil together to keep them from separating. If you dont have a blender you can you a food processor or in a pinch you can shake it together in a jar just make sure you shake it long enough to bring it all together. Egg yolks mustard powder and honey are all natural emulsifiers that also enhance the flavor of the dressing.
