I make a potato salad with a unique dressing. It is two parts prepared mayonnaise to one part peanut butter (I used natural, chunky, but have had the same thing happen with Skippy creamy), with a splash of apple cider vinegar and some curry powder.
All of the ingredients are whisked together and end-up forming a lovely, smooth, satiny sauce. However, if I glance away for even a moment (as I did this afternoon), the sauce "breaks" in that the oils separate and the sauce looks curdled.
What is happening, chemically, when this occurs and is there anyway I can bring it back together?