Emulsifying

Emulsifying Enlarge

An emulsion is a mixture of a liquid fat and a water-based liquid such as vinegar or gastrique. Examples of emulsions include: vinaigrette, dressing, mayonnaise, crème, crémeux, and hollandaise sauce. When just made, the liquid looks like a single whole. But if you leave an emulsion to stand for a little while, it will separate into the individual liquids. Emulsifiers provide a firm bond between the water and oil molecules that ensure that the emulsion holds. 

Equipment required: measuring jug, hand-held blender/whisk, pan scraper, scales. 

Can be used for: vinaigrettes, dressings, mayonnaise, etc. 


Beurre blanc

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Beurre blanc

Chive crème

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Chive crème

H2O ganache

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H2O ganache

Hollandaise sauce

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Hollandaise sauce

Classic mayonnaise

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Classic mayonnaise

Mustard honey dressing

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Mustard honey dressing

Saffron mayonnaise

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Saffron mayonnaise

Shallot dressing

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Shallot dressing