My weekday vinaigrette recipe goes something like:
- 1 part olive oil
- 1.5-2 parts seasoned rice vinegar
- dollop of Dijon mustard
- put into sealed container, shake, pour
This emulsifies nicely thanks to the mustard, allowing for quick and easy preparation (instead of a laborious whisking of oil a drop at a time).
I'd like to try other flavors for salad dressing. In particular, I'd like to make some sesame oil + soy sauce + rice vinegar dressings, and the Dijon mustard would be out of place.
My question is: Are there other common ingredients that have this emulsifying property?