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Chemistry Question about Sauce / Dressing


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Chemistry Question about Sauce / Dressing

ElsieDee | Jul 13, 2013 10:03 PM

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?

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