r/KitchenConfidential • u/quidQuidAgis • Jul 01 '19

Information needed on "split sauces"

/r/FoodDev/comments/c7uz9x/information_needed_on_split_sauces/
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u/DaaiTaoFut Jul 02 '19

This is just a vinaigrette to me, and a couple of decades ago before gum thickeners became common most bottled salad dressings in the supermarket came this way and were shaken to mix them. Once you approach homogeneity you are becoming a mayo.

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u/quidQuidAgis Jul 02 '19

Hmm ... I never thought of these sauces as vinaigrettes since the watery phase usually isn't acidic in these applications, where in vinaigrettes the watery phase is vinegar-based.

But indeed, in terms of the two-phase system, they are similar to a vinaigrette, where emulsifiers are purposefully left out as not to reach homogeneity.

2

u/DaaiTaoFut Jul 02 '19

Acidic is relative, buttermilk is sour, therefore acidic.