How to Use Lecithin in Salad Dressing

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Lecithin, derived from the soybean, is mustard in color and has no flavor.
Lecithin, derived from the soybean, is mustard in color and has no flavor. (Image: spices in a plate image by Francois du Plessis from Fotolia.com)

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.

Emulsifying the oil will create a salad dressing that maintains consistency.
Emulsifying the oil will create a salad dressing that maintains consistency. (Image: three sorts of oil image by Tomo Jesenicnik from Fotolia.com)

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.

Homemade salad dressing is easy to make and will always impress the dinner guests.
Homemade salad dressing is easy to make and will always impress the dinner guests. (Image: Salat anmachen image by Yvonne Bogdanski from Fotolia.com)

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

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