I’m not really into cooking, but I’m familiar enough with chemistry to know that you need an emulsifier of some sort.
Mustard, as recommended by the only other commenter at time of writing, seems to be common for salad dressings.
Another recommendation would be to simply try to prepare your vinegarette closer to the time that you’ll actually need it.
Egg yolk is another common emulsifier, though it depends on if eggs are safe to eat raw where you are: as an American, I was shocked to learn that it’s actually really common in Japan to break a raw egg yolk over rice dishes to add protein and flavor, because raw egg yolk is disgusting to me.
How do I keep my salad dressing from separating? I’ll make a nice vinegrette and by time I’m eating it it’s just oil on top of lemon juice.
Edit: this advice is terrible. Mustard? Eggs? Shake it? I’m not making an omelette.
I’m not really into cooking, but I’m familiar enough with chemistry to know that you need an emulsifier of some sort.
Mustard, as recommended by the only other commenter at time of writing, seems to be common for salad dressings.
Another recommendation would be to simply try to prepare your vinegarette closer to the time that you’ll actually need it.
Egg yolk is another common emulsifier, though it depends on if eggs are safe to eat raw where you are: as an American, I was shocked to learn that it’s actually really common in Japan to break a raw egg yolk over rice dishes to add protein and flavor, because raw egg yolk is disgusting to me.
Try adding a bit of mustard
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Whip it, whip it good.
Also it really depends on what’s going in your vinaigrette and technique. An emulsifier really does help.