At home, I keep a very basic vinaigrette in a squeeze bottle in my fridge: 2oz of acid (typically red or white vinegar,) 6oz of oil (typically a blend of refined olive oil and canola oil,) a dollop of mustard, and some salt.
In the past, I used to just put all of these components in the bottle and shake it to emulsify the vinaigrette prior to dispensing. This does an admirable job for a quick salad that needs dressing. Over time, the emulsion breaks, the the distinct layers form in the bottle..which is expected.
I wondered if blending the components in a standing blender would form a permanent emulsion, but no luck.
In the restaurant I work at, we have some salad vinaigrettes at the garde manger station that do not split. There is no need to recombine the vinaigrette before using it, as it remains tightly emulsified for the entire service.
Assuming that we make these vinaigrettes in house, what about them allows them to remain so emulsified? Is it the way that they are blended? Is there likely some emulsifying agent within them that contributes to this? I am very curious, because I'd like to explore this idea for my home salad-ing!
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