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Read about emulsifiers here . As per @joe's comment you don't need to worry about an emulsifier if you are using your dressing soon after preparing, only if you plan to keep it longer. Personally I would go for flavor rather than storage time. However, the reference gives several choices for an emulsifier if you so choose.


According to Serious Eats, mayonnaise is even better! Honey or egg yolk work too. Whatever you do, use some kind of emulsifying agent. The same article shows the havoc a non-emulsified dressing will play on a perfectly innocent salad.


We metropolitan French distinguish "levure chimique" and "levure organique" (also called "levure de boulanger"). The first one is baking powder (the carbonated molecule), the latter is yeast (the fungi). If there is only "levure" written, it generally means "levure chimique" (baking powder), as it is more readily available, rises faster, and doesn't need to ...


Google translate confirms Didgeridrew's answer (not that it was necessary) ;) Some of the envelopes say 10g, some say 11g. Almost all say it contains the right amount to add to 500g flour. I weighed 2 tsp of baking powder: 10.67g


According to this site and a google image search one packet of "Levure chimique" is 10-11g (or approximately 2 teaspoons) of baking powder.

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