Soy Lecithin

The other day I made salad dressing, refrigerated the half cup left-over, and naturally the oil gathered on top. No matter how I shake the dressing, it's so stubborn and wouldn't want to socialize and mix with the vinegar, unlike store-bought dressing. Then I remembered I have soy lecithin I bought a while back. It's supposed to aid in emulsifying everything from candy bars to sauces to hand cream, and it's also used to make breads rise higher.

I dissolved half a tablespoon of granules in 2 tablespoons warm water and added to the balsamic vinaigrette. I over-processed it and the dressing turned into mayonnaise-like consistency, which isn't a bad thing, actually. I used it to dip fries because I like my fries either with mayonnaise or malt vinegar and this turned out perfect. It's also good with boiled egg.

Balsamic Vinegar Dressing
makes 9 ounces
½ tablespoon soy lecithin powder or granules
2 tablespoons warm water
¼ cup balsamic vinegar
1 teaspoon sea salt
1 tablespoon Dijon mustard
¼ teaspoon garlic powder
dash of ground white pepper
½ cup extra virgin olive oil
¼ cup light olive oil

• In a small bowl, dissolve lecithin in 2 tablespoons water. In a blender or food processor, place lecithin and water and the next 5 ingredients; blend for a few seconds. Add oil and blend just until emulsified and slightly thickened. Transfer into a jar or bottle and refrigerate until ready to use.

great with tomatoes and vegetables


fat fries


or boiled egg