Emulsifying ingredients for vinaigrettes My weekday vinaigrette recipe goes something like:


1 part olive oil
1.5-2 parts seasoned rice vinegar
dollop of Dijon mustard
put into sealed container, shake, pour


This emulsifies nicely thanks to the mustard, allowing for quick and easy preparation (instead of a laborious whisking of oil a drop at a time).

I'd like to try other flavors for salad dressing.  In particular, I'd like to make some sesame oil + soy sauce + rice vinegar dressings, and the Dijon mustard would be out of place.

My question is:  Are there other common ingredients that have this emulsifying property?
According to Serious Eats, mayonnaise is even better! Honey or egg yolk work too. Whatever you do, use some kind of emulsifying agent. The same article shows the havoc a non-emulsified dressing will play on a perfectly innocent salad.