Cooking & Baking

Retrograde

(11,254 posts)

10. Mustard is supposedly an emulsifier

Thu Jul 24, 2025, 09:52 PM

Jul 24

it’s there to thicken the oil/acid emulsion, but I’ve never noticed that it had much effect. Or noticeable taste.

I make my own salad dressings, usually the good California olive oil from the farmers market, whatever vinegar catches my fancy, and various dried herbs. I use a small jar that once held curry paste, and the ingredients, cover and shake well. If there’s any leftover, I’ll refrigerate it if it contains eggs, anchovies, or dairy, definitely, and may anyway.

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Probably a stupid question - homemade salad dressing [View all] BlueSpot Jul 23 OP

Well, oils can go rancid in hot weather, so a home with no AC in 90 plus temps would get pretty darned hot... hlthe2b Jul 23 #1

Found this: unblock Jul 23 #2

It is the oil JackintheGreen Jul 23 #3

I use olive oil and balsamic vinegar. Just mix up what I need. Use it all up at dinner. usonian Jul 23 #4

Thank you all BlueSpot Jul 23 #5

I think if it's just oil bamagal62 Jul 24 #6

It's just the olive oil Kali Jul 24 #7

Yes, olive oil has a much higher melting point than most vegetable oils. Try canola or other oil. eppur_se_muova Jul 24 #8

Can you just guestimate the amount you need for a meal... buzzycrumbhunger Jul 24 #9

Mustard is supposedly an emulsifier Retrograde Jul 24 #10

Glad to know about the mustard BlueSpot Jul 24 #12

Thanks again to all who have responded. BlueSpot Jul 24 #11

FWIW BlueSpot Jul 26 #13