7. Carrot Dressing

Most salad dressings are based on some form of an emulsion. Emulsions consist of fat and water divided into a dispersed phase and a continuous phase. Fine droplets of the dispersed phase are kept separate by the molecules of the continuous phase. Mayonnaise is a common example of an emulsion. In it, very tiny droplets of oil are kept separate by a small amount of water molecules. In most emulsions, the process is aided by a special ingredient called a surfactant. The surfactant coats each o