Recently, I came across a salad dressing recipe that uses 1 tablespoon of hot water, although it didn't state the reason for this. I also read an interview with a professional chef from the UK who "dampens down the whole thing with splashes of cold water" after he's done making the dressing. The only other time I've seen water listed as an ingredient is with Good Seasonings, which includes approximately 1 ounce of water. What's your take on adding water to a dressing? Does it help to balance out the vinegar to oil? What other purpose would it serve? What about adding hot water vs cold? Both recipes seemed pretty typical otherwise, e.g. shallots, mustard, oil, vinegar, s&p.