You can play around with different types of vinegar and oil, but you'll always make a dressing that's got a good balance of ...

To get a creamier, thicker texture for any homemade dressing, make it in a blender or food processor. This helps evenly emulsify the oil with the acid and keeps the emulsion stable longer.

The third type of salad dressing, and my favorite, is called an emulsified vinaigrette. This is the opposite of a broken vinaigrette. This type of dressing is what I typically make most frequently ...

The base of this dressing is mayonnaise, and since it starts with an “emulsified” ingredient, that means you don't have to create an emulsion yourself using raw egg, olive oil and lemon.

Sauces are a culinary essentials, adding flavor and moisture to just about any foodstuff imaginable. Set out to actually craft an aromatic liquid, and the nuance can become daunting. Take the ...

Like a homemade mayonnaise or aioli, this recipe calls for a raw egg in the dressing to create a creamy, emulsified dressing. To be safe, you can opt for a pasteurized raw egg, which has been ...

Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes and leafy herbs ...