Q. How do vinaigrettes get so creamy? And how do I get mine that way?

A. Vinaigrettes get that creamy, thick, satiny texture when they are emulsified and that is accomplished by slowly adding in the oil as the vinegar is being rapidly whisked. You can do this with salad dressings, mayonnaise, and hollandaise sauces to name a few. An emulsion is really nothing more than the mixture of one liquid with another which wouldn't normally combine such as oil and water (or vinegar in this case). You do it slowly as described above which disperses and suspends minute droplets of one liquid throughout the other.