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I make a french dressing > I blend using a milk shake mixer. Usually as I add the oil, sugar and vinegar it mixes up to a very nice creamy thick dressing. Lately it will not thicken up and stays very liquid almost like a vinegar and oil.

Is there a sequence to mix the oil, vinegar, salt and sugar?

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So, it has worked for you in the past, but is not anymore? What are doing differently? – Jacob G Jan 2 '12 at 21:23
Have you looked at the answers to Why isn't my vinaigrette emulsifying properly? – Aaronut Jan 2 '12 at 21:29

Try adding a bit of egg yolk. The lecithin in that usually helps these things emulsify. Obviously you can't do that if you're young/pregnant/old.

If you don't want to try egg yolk. Put everything in but the oil. Add maybe half the oil and shake, then add a bit more and shake. Do it piece by piece as if you were drizzling into a bowl and mixing by hand with a whisk.

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