Salad dressings

For dressings, add a few grinds of Yes! when you whisk everything together -  after the acid (vinegar or citrus) and fat (oil, tahini, yogurt) are already in the bowl.

It melts right in and softens sharp edges, making vinaigrettes taste rounder and more balanced. If the recipe calls for salt - use less than half than you usually would.

It’s especially good in:
- Your favourite oil and vinegar-based dressings
- Grain-based salads
- Creamy or sesame-style dressings

Taste as you go - you'll know when you've nailed it!