The Versatile Art of Emulsification

Mayonnaise, vinaigrette, yogurt dressing… the core secret of any salad dressing is "emulsification." Oil and water don't naturally mix, but with mechanical whisking or the help of an emulsifier (like egg yolk or mustard), they can form a stable, creamy liquid.
The basic formula is simple: 1 part acid (lemon juice or wine vinegar) + 3 parts oil + a pinch of salt and a sweetener. An advanced tip is to let the dressing rest for 15 minutes—the ingredients will meld and develop a more complex flavor. For storage, dressings containing raw egg yolk must be refrigerated and used within 24 hours. Vinaigrettes, on the other hand, will naturally separate—just shake them before use, and they'll last much longer than emulsified dressings. Next time you make dressing, try adding a spoonful of Greek yogurt or Dijon mustard for an instant upgrade in taste and texture.