How do I fix a vinaigrette that has split or separated after making it?

Question

How do you fix a vinaigrette that has split or separated after making it? Learn the simple steps to re-emulsify a broken dressing.

Answer 1

To fix a separated vinaigrette, whisk it vigorously while slowly drizzling in a small amount of warm water or a tiny bit of mustard to re-emulsify the ingredients.

Detailed Explanation:

A vinaigrette separates because oil and vinegar naturally repel each other. The key to a stable vinaigrette is creating an emulsion, where tiny droplets of oil are suspended in the vinegar (or vice versa). This is usually achieved through vigorous whisking or blending. When a vinaigrette separates, the emulsion has broken down. Here's how to fix it:

1. Re-Emulsify: The first step is to try and re-establish the emulsion. Whisk the vinaigrette vigorously. A hand whisk or immersion blender works well.
2. Add an Emulsifier: Sometimes, whisking alone isn't enough. You need to introduce an emulsifier – something that helps bind the oil and vinegar together. Common emulsifiers include:
   • Mustard: Dijon mustard is a classic choice. Add a tiny amount (about 1/4 teaspoon) and whisk vigorously. The lecithin in mustard helps stabilize the emulsion.
   • Honey or Maple Syrup: A touch of sweetness can also help. The sugars act as a binder.
   • Egg Yolk: For a richer, creamier vinaigrette, a small amount of egg yolk (pasteurized is recommended) is a powerful emulsifier.
3. Add Warm Water: Sometimes, the temperature difference between the oil and vinegar can contribute to separation. Adding a teaspoon or two of warm (not hot) water while whisking can help bring the ingredients together. Drizzle it in slowly while whisking constantly.
4. Blend: If whisking fails, use an immersion blender or a regular blender. The high speed will force the oil and vinegar to combine.

Pro Tip:

To prevent separation in the first place, always add the oil to the vinegar slowly, while whisking constantly. This allows the emulsion to form gradually and be more stable. Also, use room-temperature ingredients, as extreme temperature differences can destabilize the vinaigrette.