Emulsification

Emulsification is the process of forcing two immiscible liquids into a stable blend. It's the science behind vinaigrettes, mayonnaise, hollandaise, and countless other sauces.

Types of emulsions

• Oil-in-water: Tiny oil droplets suspended in water (vinaigrettes, milk)
• Water-in-oil: Tiny water droplets suspended in oil (butter, margarine)

Key emulsifiers

• Egg yolks: Lecithin is nature's best emulsifier (mayo, hollandaise)
• Mustard: Contains mucilage that stabilizes vinaigrettes
• Garlic: Compounds help bind aioli
• Honey: Viscosity helps hold dressings together

Tips for stable emulsions

• Add oil very slowly while whisking vigorously
• Start with room-temperature ingredients
• If it breaks, start with a fresh yolk and slowly whisk the broken sauce in
• A blender or food processor makes it much easier