Another emulsifier, other than mustard for homemade salad dressings?!
Answers: Many recipes for homemade salad dressings suggest using mustard as an emulsifier (thickening agent). I am NOT a mustard fan, yuck, Are there any other ideas on what to use instead of mustard?
Lecithin (Found in egg yolks) will act as an emuslifier for salad dressing. Mayo contains egg yolks itself so it can work, but the yolks are already holding about as much oil (3 cups of oil to each yolk) as they can without breaking, so mayo is probably a last resort.
There is also some amount of lecithin in soy beans, but theres no way I know to use those to make a emulsion dressings without the egg yolk or mustard.
Of course you can always just make a temporary emulsion without the emulsifier, you just have to blend it back up before you use it again.
And remember that any time you use egg products you risk salmonella if you leave it out too long
I'm not so much a fan of this one, but dressings like ceasar use raw eggs.
Lemon juice, oil and herbs.
Red wine vinegar oil and herbs
try caesar, delicious.
balsamic and oil
you dont need a thickener
I boil an egg and take the eggyolk and mix it with oil until it is creamy.
Mustard can be eliminated completely. The emulsifiers in homemade salad dressings are the eggs and/or oil.
How about mayonnaise?
MayonaiseHomemade
1 egg
1 tablespoon fresh lemon juice
1 cup olive oil
1/8 teaspoon black pepper, freshly-ground
1/2 teaspoon salt
In a food processor or blender, blend the egg and lemon juice for 10 seconds.
With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken.
Add the pepper and salt and pulse once or twice to blend.
Transfer to an airtight container and refrigerate for at least 30 minutes before using.
Best if used within 24 hours.
This recipe yields 1 1/4 cups.
egg yolk
We use mayo. No mustard for me either except on hamburger. :o)