Yesterday evening we had a barbecue and I made a tomato/mozzarella salad. Since I couldn't find my dressing shaker, I used my hand blender (an ESGE M180S, in case it matters).
I got my dressing as usual, dark brown in colour, it was just a bit more smooth than usual, which I expected. A few minutes after pouring it over the salad, the colour went from dark brown to a very very light brown, looking as if I'd used cream in it. The taste stayed the same as usual, but the colour change I thought was weird.
So, why would a blended dressing change its colour while a shaken dressing wouldn't?
Probably the ingredients are important to answer this, so here's what I used:
- Olive & sunflower oil (4 tbsp each)
- Balsamic vinegar (2 tbsp) , malt vinegar (1 tbsp), apple vinegar (1 tbsp)
- Hibiscus syrup (2 tbsp)
- Dried basil (1 tsp)
- Mustard (1 tsp)
- Salt (1 tsp), sugar (1 tsp), freshly ground pepper