What is a common emulsifier used in vinaigrettes?

Dijon mustard is a common emulsifier used in vinaigrettes due to its unique properties. Emulsifiers are substances that help to stabilize mixtures of liquids that usually do not mix well, such as oil and vinegar. Dijon mustard contains proteins and natural emulsifying agents that help to bind these two components together, creating a stable and cohesive dressing.

When making a vinaigrette, adding Dijon mustard not only enhances the flavor but also allows for a smoother and thicker texture as the oil and vinegar blend more effectively. This ability to create and maintain an emulsion is crucial in dressing preparation, making Dijon mustard a popular choice among chefs. Other ingredients, like honey and garlic, can add flavor but do not serve the same emulsifying function in the way Dijon mustard does. Olive oil is, of course, a primary ingredient in vinaigrettes but is not an emulsifier by itself.