#Oil emulsion dressing how to#

When you have a salad dressing made of oil and a water-based product (like apple cider vinegar, for example), the two components will stay separated and so you must stir then together prior to using the dressing, or else you will have a bunch of oil on your salad instead of the whole dressing. What is an Emulsifier?Īn emulsifier is something that mixes two oil and water-based components together. One of the safety tips that many don't know about is that essential oils should be emulsified if they are going to be used in a water-based product. However, essential oils are powerful substances and we need to treat them with respect. It's easy to just get caught up in what brand carries the best essential oils, what kind of diffuser to buy, and then scour the internet or essential oils books to find all kinds of recipes for DIY recipes for essential oils like DIY Body Scrub, DIY Antibacterial Oil Blend, DIY Hair Spray, Homemade Essential Oil Breathing Blend, and more.

#Oil emulsion dressing how to#

The concept is important both for the performance of your essential oils recipes, but also for essential oils safety, so today I am going to share with you how to emulsify essential oils and why you need to know about this. Same safety warnings apply to Caesar's Dressing as to mayo.So what is an essential oil emulsifier and why do you need to know? Remove from blender into clean storage jar and immediately refrigerate. Mixture will take on thick consistency once you have added all EVO, about 2 minutes blending time. Place cover on blender, remove center cover and start blender on high speed, slowly drizzle EVO into blender - trick is to do it a few tablespoons at a time. Place 1st group of ingredients in blender, coddle 3 eggs in rapidly boiling water for 35-45 seconds. Eventually the salad became well known everywhere as the Caesar Salad.ġ tin anchovie filets (may be omitted for inferior results) He made the salad for his airline pilot friends that were good customers. Steamed artichoke heart served with medium shrimp and herbed mayonaisseĬaeasar's Salad was originally created by a restauranteer in Mexico, Mr. Makes a great spread for sandwiches, is excellent served with freshly steamed artichokes, asparagus spears or french fries (yes, this is how many countries serve french fries, with mayo). Remove from blender into clean storage jar, I like using big peanut butter jars. The mixture will start thickening up and take on the familiar appearance of MAYONAISSE !!. Blend and add oil, all the oil should be in in about 2 minutes. The trick is never adding the oil TOO FAST. Set lid on blender and remove center cover, turn blender to medium high and slowly drizzle in the corn oil, a couple tablespoons at a time, into blender. But these guidelines are sternly laid down because nothing is more painful or embarrasing than to give yourself or your guests food poisioning !!).Īdd first group of ingredients to blender, coddle eggs in boiling water for 35-45 seconds, break eggs into blender. THROW away any item left out in those conditions for more than one hour !! (Now that I have thoroughly scared the hell out of you proceed. NEVER serve a potato salad at a picnic using homemade mayo if the salad will be in the sun or in VERY HOT weather for more than 1 hour. Also storing in the refrigerator immediately after preparation.

Always coddle eggs used in emulisons like mayonaisse or Caesar's Salad Dressing - coddling eggs means immersing them in fully boiling water for at least 35-45 seconds. They are not that hard to make and if you follow a couple basic principles will have good results:Ī) ALWAYS use clean and dry utensils to prepare your emulsionī) have all ingredients at room temperatureĬ) store your emulsions immediately in the fridge.ĭO NOT PROCEED with the preparation of these recipes if you're unwilling to follow basic food safety guidelines. Emulsification is the process by which emulsions are prepared.Įxamples of emulsions are mayonaisse, many salad dressings and sauces used in entrees and on desserts.

In butter and margarine, a continuous lipid phase surrounds droplets of water (water-in-oil emulsion). Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of Photographic film, and cutting fluid for metalworking. One substance (the dispersed phase) is dispersed in the other (the continuous phase). An emulsion is a mixture of two immiscible (unblendable) substances.