My vinaigrette or mayonnaise has separated, and the oil and liquid won't come back together. I've tried whisking vigorously, but it's not working. How can I fix a broken emulsion?

Place the dough in a warm spot, such as a slightly warmed oven (turned off), near a sunny window, or on top of the refrigerator.

Allow the dough to proof for a longer duration, typically 1-2 hours, or until doubled in size.

Buy a new, unopened package of active dry yeast from a reputable source.

Verify the expiration date on your yeast package. If it's past due, it's likely the cause.

Ensure your water is between 105-115°F (40-46°C) for optimal yeast activation. Use a thermometer if unsure.

Before mixing into dough, dissolve yeast in warm water (105-115°F or 40-46°C) with a pinch of sugar. If it doesn't foam within 5-10 minutes, it's likely dead.

Some spices are more potent than others. Research the typical usage of the primary spices in your specific curry type.

When remaking, consider increasing the quantity of key spices by 10-25% and taste as you go.

Dry-toast whole spices in a pan over medium heat until aromatic before grinding them for use.

Sauté ground spices in hot oil or ghee for 30-60 seconds until fragrant before adding other ingredients.