French dressing will not blend or mix to be creamy

I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. Lately it will not thicken up and stays very liquid almost like a vinegar and oil.

Is there a sequence to mix the oil, vinegar, salt and sugar?

Best Answer

Try adding a bit of egg yolk. The lecithin in that usually helps these things emulsify. Obviously you can't do that if you're young/pregnant/old.

If you don't want to try egg yolk. Put everything in but the oil. Add maybe half the oil and shake, then add a bit more and shake. Do it piece by piece as if you were drizzling into a bowl and mixing by hand with a whisk.

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What is the difference between French dressing and creamy French dressing?

French dressing is generally pale orange and creamy, while Catalina French dressing is bright red and less creamy....French dressing.A sandwich topped with Catalina French dressingTypeSalad dressingMain ingredientsOil, vinegar, sugar, tomatoes, paprika1 more row

How do you blend oil and vinegar?

Place the oil and vinegar in a jar with a tight-fitting lid and shake the jar vigorously for 30 seconds. Whisk the two liquids in a bowl with a wire whisk. Blend the oil and vinegar using an immersion or countertop blender or a food processor.

Does French dressing have egg yolk?

First of all, white french salad dressing is the best if you make it yourself. Second, you can make it with fresh ingredients. White French dressing is made with egg yolk. In order to keep it fresh, the storebought versions always contain preservatives, sometimes thickener, and few of them too much sugar.

Creamy French Salad Dressing

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