Another emulsifier, other than mustard for homemade salad dressings?

Many recipes for homemade salad dressings advocate using mustard as an emulsifier (thickening agent). I am NOT a mustard fan, yuck, Are there any other ideas on what to use as a substitute for of mustard?


Lecithin (Found in egg yolks) will act as an emuslifier for salad dressing. Mayo contains egg yolks itself so it can travail, but the yolks are already holding about as much oil (3 cups of oil to each yolk) as they can without breaking, so mayo is very

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Emulsifier - News


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