I've been trying to meal prep salad dressings for the week but they always separate after a day or two. I've tried whisking vinaigrettes by hand and even using a blender, but nothing seems to keep them emulsified. What's the trick to making a dressing that actually stays mixed?
Are you using an emulsifier? That's the game changer - a little mustard, mayo, or even just an egg yolk will keep oil and vinegar from separating. I started adding a teaspoon of dijon mustard to all my vinaigrettes and they stay perfectly mixed in the fridge for days now. You can also try blending your dressing with an immersion blender right in the jar instead of whisking, which breaks down the oil into smaller droplets and helps everything stay together longer.
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