A mixture of two unblendable liquids, in which one liquid forms tiny droplets within the other. A mixture of two unblendable liquids, in which one liquid (in this case, the vinegar) forms tiny droplets within the other. Salad dressing is an emulsion: a mixture of two unblendable liquids, in which one liquid (in this case, the vinegar) forms tiny droplets within the other.When the vinegar is suspended in the oil, it forms a thick, glossy mixture.
In the culinary arts, an emulsion is a mixture of two liquids that would ordinarily not mix together, like oil and vinegar. There are two kinds of emulsions, temporary and permanent. An example of a temporary emulsion is a simple vinaigrette. You combine the oil and vinegar in a jar, mix them up and they come together for a short time. Mayonnaise is an example of a permanent emulsion, consisting of egg yolks and oil. Egg yolks and oil would not naturally mix together, but by slowly whisking the oil into the egg yolks, the two liquids form a stable emulsion that won't separate. In the case of salad dressing, oil droplets are suspended within the vinegar. A fine powder also can help to stabilize an emulsion, and so can a starch. That's why roux is useful in thickening sauces. It's the starch in the flour that joins the butter to the liquid stock Mayonnaise is used as the base for other sauces, such as tartar sauce and thousand-island salad dressing. Aioli is garlic-flavored mayonnaise. Another classic emulsion sauce is hollandaise, which is a cooked mixture of butter, egg yolks and lemon juice. Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. Mayonnaise is an emulsion, which is a mixture of two liquids that normally can't be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. Dressing essentials. Salad dressing is an emulsion: a mixture of two unblendable liquids, in which one liquid (in this case, the vinegar) forms tiny droplets within the other. When the vinegar is suspended in the oil, it forms a thick, glossy mixture. l Vinaigrette-type dressings are unstable – the oil and vinegar will separate again if they are left to stand around for too long. A good dressing should complement the salad, and not overpower it. The creamy dressings use mayonnaise, sour cream or yogurt as a base while the vinaigrette dressings use oils and vinegars or fruit juice and condiments or spices for a base. Mayonnaise is an egg and oil emulsion considered to be a cold sauce or dressing for salads. A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared. Examples of emulsions include butter and margarine, espresso, mayonnaise, the photo-sensitive side of Photographic film, and cutting fluid for metalworking. In butter and margarine, a continuous lipid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared. Examples of emulsions are mayonaisse, many salad dressings and sauces used in entrees and on desserts.  A vinaigrette, which is a temporary emulsion that separates back to oil and vinegar soon after being made, is generally considered to be a dressing for salad greens. As a general rule, the ratio for making a vinaigrette is 3 to 1: 3 parts oil to one part vinegar or acid. A type of sauce that may use mayonnaise or a vinaigrette combined with other ingredients to create a topping or flavoring that can be mixed into salad greens or salad items being prepared. Mayonnaise is made by combining lemon juice or vinegar with egg yolks. Claudio Baldini/ Dreamstime.com. Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It's not the same as salad dressing, which doesn't contain egg yolks and is generally sweeter than mayonnaise Vegetable oils do not dissolve in water. If oil and water are shaken together, tiny droplets of one liquid spread through the other liquid, forming a mixture called an emulsion. Emulsions are thicker (more viscous) than the oil or water they contain. This makes them useful in foods such as salad dressings and ice cream. Emulsions are also used in cosmetics and paints. There are two main types of emulsion: 1  oil droplets in water (milk, ice cream, salad cream, mayonnaise). 2  water droplets in oil (margarine, butter, skin cream, moisturising lotion).
http://culinaryarts.about.com/od/glossary/g/Emulsion.htm http://recipes.howstuffworks.com/food-facts/question617.htm http://recipes.howstuffworks.com/food-facts/question617.htm http://www.deliciousmagazine.co.uk/stories/how-to-make-salad-dressings/ http://www.recipetips.com/glossary-term/t--37511/salad-dressing.asp http://www.backyardchickens.com/t/167469/emulsions-mayonaisse-and-caesars-salad-dressing http://www.recipetips.com/glossary-term/t--37511/salad-dressing.asp http://recipes.howstuffworks.com/food-facts/question617.htm http://www.bbc.co.uk/schools/gcsebitesize/science/aqa/plantoilsanduses/vegoilsrev3.shtml
what kind of emulsion is salad dressing