How to Use Lecithin in Salad Dressing


You've tried making a vinaigrette, but the oil always separates and floats at the top; and when you refrigerate the dressing, it's impossible to gain the original consistency and flavor of the fresh salad dressing. This never seems to be a problem with store-bought dressings, so what's the secret? The answer is lecithin. Lecithin is an emulsifier, which means that it helps the oil bond with the vinegar and other ingredients in your homemade salad dressing. Using lecithin in your dressing will help it look, feel and taste just like, or even better than, the limited variety of salad dressings at your local grocery store.

Things You'll Need

  • Lecithin (granules or liquid)
  • Olive oil
  • Vinegar
  • Herbs
  • Purchase lecithin powder, granules or liquid at your natural food store or through online herb and culinary stores.

  • Whisk the lecithin (1/2 teaspoon per 1/2 cup of oil) into the oil.

  • In a separate bowl, combine all other ingredients like balsamic vinegar and herbs for flavor.

  • Slowly drizzle the oil and lecithin mix into the vinegar mix while whisking.

  • Continue to whisk the dressing until it reaches the desired consistency. Refrigerate and serve.

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  • Photo Credit spices in a plate image by Francois du Plessis from three sorts of oil image by Tomo Jesenicnik from Salat anmachen image by Yvonne Bogdanski from
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