"James Silverton" > wrote in message
...
> On 10/22/2013 9:52 PM, Helpful person wrote:
>> On Tuesday, October 22, 2013 7:59:43 PM UTC-4, sf wrote:
>> If you're using a regular blender, try adding the oil in
>>> a thin stream to the other ingredients while the motor running and see
>>> if that works for you.
>>
>> The correct answer. You have to add the oil in a thin stream while you
>> whisk
>> (or blend). However, my experience is that it will still eventually
>> separate
>> over a few days. It's very difficult to make a perfect emulsion at home
>> in the
>> kitchen. Any way, why bother? I keep mine in a bottle and just shake
>> vigorously before dressing the salad.
>>
>> I believe commercial companies add something to help maintain the
>> emulsion.
>>
>
> A small amount of powdered mustard will tend to stabilize the oil/vinegar
> emulsion. However, it really does not matter in my opinion. The use of an
> immersion blender just before serving works quite well.

I don't bother now. I just serve olive oil and vinegar separately at table
and people dress their own. It works for us.
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