Category
Salad dressings
How Recipe Solver reconstructs bottled dressings: emulsion, acid, dairy or oil bases, and the gums that keep a bottle from separating on the shelf.
What reconstruction has to get right
- A bottle stays mixed for months. A homemade dressing often splits in a day — that is usually gums or starch, not a missing herb.
- Ingredient lists lead with oil or buttermilk, then a long tail of acids, salts, and stabilizers. Home cooking copies the first group first.
- Sweeteners and MSG-adjacent flavor (yeast extract, hydrolyzed protein) are easy to overdo when you try to match the bottle from memory.
Ingredient jobs in this category
- Oil + water. The two phases that must be emulsified or they separate.
- Egg yolk or mustard. Natural emulsifiers you already have.
- Xanthan or guar gum. Commercial cling and shelf stability. Optional at home.
- Acid + salt. Brightness and preservation. Vinegar or lemon, then taste.
Sample Solves
Demonstrations — not verified package labels.
Ranch sample · Caesar sample · Xanthan gum · Emulsification
Scan a packaged food
Recipe Solver rebuilds from the package — not a generic recipe from the name.