What you are really making is an...

When you take a fat (oil, nut, egg yolk, avocado etc...) and vigorously agitate it in the prescence of water (actual water, vinegar, lemon juice etc...) you can create something different than the raw ingredients. It becomes bonded together. It is a creamy liquid. And done right, it stays together.

Butter is a product of this. Essentially butter is butter fat beaten so hard it turns inside out and creates a stable suspension of fat and water. Mayo is another. Yummy Hollandaise sauce is another.

The important thing is the balance of the ingredients, and the process. Im not a trained chef. I have made Hollandaise 2 times. Both were just fine. But one thing I make all the time is yet another take on it.

Smoothies... Particularly nut based smoothies.

Almonds
Young Coconuts (water and some flesh)
Flax seeds
Sweeteners
Flavorings
VITA MIX... This is really the key. Our superhigh powered blender is as much an ingredient as the others. Almonds have some fat. Young cocnut water and meat have lots of it, and they are separate. Put these things together in a wickedly powerful agitator (10,000 rpm and 3+ horsepower) and you literally beat the water and fats into submission and force them to hold on to each other for dear life.

Without a great blender, you do get some decent results. In a Great blender, you get awesome results. Not only are thngs smooth, they are emulsified. You are doing the same things as making a salad dressing. You forcing oil (fats) and water to get married.

We also make a nut based mayo that follows the same principle. With cashews, there is a lot of fat, andwe add plain filtered water. Add a little salt, lemon juice, and a piece of garlic, and you have an incredible mayo that stays creamy.

So when you make a salad dressing, think outside your Oil and Vinegar. Use and avocado instead of all the oil. Or use nuts. Or use a flavorful liquid (like fresh lemon, orange or lime juice). Handled properly, and beaten to surrender, you can make great tasting, improvised sauces.

You just have to go medieval...