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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 â 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.hen the vinegar is suspended in the oil, it forms a thick, glossy mixture. l Vinaigrette-type dressings are unstable â 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.
To get a stable, permanent emulsion, you need to use something to hold the drops of opposing liquid together and prevent them from separating. This something is called an emulsifying agent. And this agent is like a mutual friend who holds the oil-based liquid in one hand and the water-based liquid in the other.It creates a chemical bond with each liquid and becomes a bridge between them. The most common emulsifying agent is an egg yolk, as in mayonnaise and hollandaise sauces.ere we go! At its most basic, an emulsion is a suspension two liquids within each other that would not naturally mix. Think of a liquid--a cup of vinegar, for instance--as made up of millions of tiny droplets.