Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out a nice, creamy liquid. The twentieth time it turns into something much thicker, a kind of dip that is really delicious. I gather this is called, "emulsification." However, it only happens infrequently by accident, no matter how I vary the amounts of ingredients. Can you tell me hos to make this happen reliably? Thanks!
Actually, you can make an emulsion using just garlic and olive oil! It's a very old spanish recipe traditionally done by hand taking mind numbing time.
Seeing that you want to achieve thickness using your existing ingredients (no cheating with emulsifiers) here is a suggestion that should work (i haven't done it, just seen it done).
It's possible that 1/20 time you immerse the blender into the vinegar first and pull in the oil slowly as opposed to whipping the oil and trying to bring garlic vinegar in. If you're going for the fast method as you've been, pay attention to your initial blender depth and how much oil is trapped under the cap.
Let us know how you make out!
The following factors will help create an emulsified dressing: