Mayonnaise Dressing

This cooked dressing uses starch from flour and proteins from egg to create a stable emulsion when heated, thickening the mixture through gelatinization and coagulation. The high sugar content acts as a preservative while balancing the acidity of the vinegar, and the mustard provides both flavor and lecithin, which helps stabilize the emulsion. Thinning with dairy when cold adjusts the viscosity to a pourable consistency, as the mixture sets quite firm when chilled due to the starch network formed during cooking.