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I regularly use two of Penzey's salad dressing mixes: Italian and also French Vinaigrette. To a one cup mixture I add just over a teaspoon of granulated lecithin and, knowing that lecithin is an emulsifier, I've noticed that the mixture stays mixed longer and maybe has a better mouthfeel imho. Also I've noticed that the dressing seems to cling better to the leaves and vegetables that make up the salad.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply