Egg yolks contain proteins that help bind water and oil in salad dressing, which thickens the viscosity.
Egg yolks are an excellent emulsifier for a salad dressing that is too thin. Whether it's a store-bought dressing or one that you made at home, an egg yolk can be added for additional viscosity and thickness. Egg yolks work as emulsifiers because they have an abundance of proteins in them that absorb both water and oil, bringing together the mixture as one. Egg yolks also contain lecithin, which further aid in thickening and binding the salad dressing.
Instructions
1. Pour the salad dressing into the food processor.
2. Crack an egg gently at the center of the shell. Do not over crack, which can burst the egg yolk. Split the egg shell in half, keeping the egg yolk in one side.
3. Separate the egg yolk. Standing over a sink or trash can and discard the shell half that does not contain the yolk. Dump the yolk into your gently opened hand with your fingers spread very slightly apart. Discard the other shell half and gently transfer the egg to the other hand, allowing the egg white to slide through your fingers, but keeping the yolk intact. Continue to transfer the yolk back and forth between your hands until the egg white has all fallen off the yolk.
4. Place the egg yolk in the food processor with the salad dressing and turn the food processor on high. Allow it to process for at least 2 minutes or until the egg yolk is completely blended in.
5. Chill the thickened salad dressing. Use the dressing cold, and store any unused dressing for up to two days in the refrigerator.
Tags: salad dressing, food processor, shell half, dressing that, keeping yolk, your fingers