Salad Dressings: Picking the Right Emulsifier. WTF - Ep. 245

A great salad dressing is all about creating a perfect flow and then keeping that dressing blended over time. Whether you prefer the viscosity to be watery, thick, or somewhere in between, what we all want is a salad dressing that won't separate quickly. Scott and Janie share recipes for 3 summer salads and dressings, and show you how to get to that elusive emulsified state using many of our most popular emulsifiers and thickeners, including some you may already have in your pantry... on this week's WTF.

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Recipe Links:
Black Cherry and Tomato Salad
https://blog.modernistpantry.com/reci...

Fennel Salad
https://blog.modernistpantry.com/reci...

Plum and Goat Cheese Salad
https://blog.modernistpantry.com/reci...

Product Links:
Polysorbate 80
https://modernistpantry.com/products/...

Soy Lecithin Powder
https://modernistpantry.com/products/...

Perfected Xanthan Gum
https://modernistpantry.com/products/...

Perfected Guar Gum
https://modernistpantry.com/products/...

210S
https://modernistpantry.com/products/...

Acacia Gum
https://modernistpantry.com/products/...

Soy Lecithin Powder
https://modernistpantry.com/products/...



References and Other Links you Might Like!
WTF - Polysorbate 80
https://blog.modernistpantry.com/wtf/...

WTF - Soy Lecithin Powder
https://blog.modernistpantry.com/wtf/...

WTF - Acacia Gum
https://blog.modernistpantry.com/wtf/...

WTF - Guar Gum
https://blog.modernistpantry.com/wtf/...

WTF - Xanthan Gum
https://blog.modernistpantry.com/wtf/...