2007-06-23 14:00:57 · 4 answers · asked by 1st Liberal 6 in Science & Mathematics ➔ Chemistry
sure but you have to emulsify the mixture.
2007-06-23 14:05:31 · answer #1 · answered by Lenore P 3 · 0⤊ 1⤋
You can purchase lecthin (a food emulsifier) or use egg yolk, which naturally contains an emulsifier. This is why there is egg yolks in mayonaise, it combines the vegetable oil and vinigar/lemon juice. The mixture must be whisked very fast to create small droplets, the emulsifier will prevent the droplets from joining together and separating back out.
2007-06-23 21:15:29 · answer #2 · answered by Mad Scientist 2 · 2⤊ 0⤋
Veg. Oil/Vinegar (water)... Generally, don't mix however, if you add some garlic, itailian seasoning it make a nice marinade/salad dressing... You have to add a protein/fat for it to emulsify..(eggs, mustard....)
2007-06-23 21:09:11 · answer #3 · answered by pebblespro 7 · 0⤊ 0⤋
an emulsifier will allow you to make an emulsion. they haven't really combined, but the oil will be dispersed in the vinegar in a semi-stable (non separating) state you can also create an emulsion where the vinegar is dispersed in the oil.
2007-06-23 21:07:54 · answer #4 · answered by skipper 7 · 0⤊ 1⤋