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It also helps emulsify the dressing and helps prevent the dressing from separating immediately after shaking

10 European Wound Management Association

VEGETABLE OIL (CANOLA AND/OR SOYBEAN OIL), WATER, PARMESAN CHEESE (PART SKIM MILK, CULTURE, SALT, ENZYMES), EGG YOLK, MUSTARD (DISTILLED VINEGAR, WATER, MUSTARD SEED), DRIED GARLIC, LESS THAN 2% OF DISTILLED VINEGAR, PEPPER SAUCE (CAYENNE PEPPERS, DISTILLED VINEGAR, WATER, SALT, DRIED GARLIC), LEMON JUICE CONCENTRATE, SALT, SUGAR, ANCHOVY PASTE (ANCHOVIES, SALT, WATER), SPICE, GROUND MUSTARD, XANTHAN GUM

Also, notice the color palette

Use a microplane to zest the lemon, then add the zest and juice to the jar