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Emulsifying

Emulsifying is a very old cooking technique. Basically, it is when two liquids that don't mix become combined in a way that is stable. The tendency to separate and break apart remains but an added emulsifying agent can help stabilize or strengthen the colloid by binding the liquids together.

The majority of culinary emulsions are water based. These emulsions can take one of two forms, either water-in-oil, where the water is dispersed in the oil, or oil-in-water, where the oil is dispersed in the water. Some common oil-in-water emulsions are mayonnaise, Hollandaise sauce, vinaigrettes, and milk. Butter is the most common example of a culinary water-in-oil emulsion.

Movement is an important part of the process for many emulsions since it is what disperses the molecules into the base substance. Often times a whisk or wooden spoon is needed for this process.

From the moment the whisk or wooden spoon makes contact with the ingredients, the substances begin to break down into smaller particles. The more movement there is the smaller the particles become, making the emulsion stronger.

You can read more information about emulsifying from my guide on how to emulsifying or from the emulsifying articles below.

Emulsifying Recipes and Articles

Easy Aioli Dip Recipe

Aioli Aioli is simply a mayonnaise made with garlic and olive oil. This recipe uses an immersion blender to make the process super-easy and results in a light dip for vegetables or a spread on breads and toast. It's a popular addition to any party fare!

Sous Vide Sirloin Steak with Lime-Ginger Slaw

Sirloin steak lime ginger slaw side This recipe combines lime and ginger which are two great ingredients to pair with the bold flavors of the sous vided sirloin steak. I like to add texture and brightness to the dish by combining them in a vinaigrette-style sauce that is drizzled over a crispy cabbage and pepper slaw topping.

Sous Vide Tarragon, Lemon, and Shallot Vinaigrette

Tarragon lemon infused vinaigrette This recipe infuses the flavors of shallot, lemon, and tarragon into a vinegar and then makes it into a light, bright vinaigrette. This pairing adds several base layers of flavor to the fish. For a modernist twist, thicken it into a sauce with xanthan gum!

Sous Vide Raspberry Infused Vinaigrette

Raspberry infused vinegar Infused vinegars are a great way to add subtle flavors to vinaigrettes and sauces. When making your own sous vide can compress the infusion process into a matter of hours instead of week or months. I like to use this refreshing raspberry vinaigrette on spinach salad or as a sauce on white fish.

White Bean Puree with Rosemary Oil Recipe

Rosemary oil2 This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food.

Sous Vide Salmon Recipe with Apple and Jalapenos

Sous vide salmon 122 apple jalapeno vinaigrette Sous vide salmon is a tender, soft meat that can be unlike anything cooked in a traditional manner. I pair it with spicy jalapenos and sous apples for a tart, rich dish.

Sous Vide Asparagus Recipe with Dijon Mustard Vinaigrette

Sous vide asparagus with turkey Sous vide asparagus is similar to blanched asparagus but ends up with a stronger flavor and slightly firmer texture. It only needs a short cooking time unless the asparagus is really thick.

Sous Vide Tri-Tip Recipe with Roasted Fennel and Orange Salad

Sous vide tri tip roasted fennel olive salad This sous vide tri-tip steak recipe takes full advantage of the rich, meaty cut and is tenderized through the sous vide process and pared with an exotic fennel, orange, and olive salad.

Glycerin Flakes

Chile pepper infused oil foam Glycerin flakes are commonly used to stabilize emulsions and to thicken or foam oils. Unlike many ingredients, they have to be dissolved in oil, not in water. They are high stability emulsifiers composed of monoglyceride and diglyceride taken from the fats of glycerin and fatty acids.

Xanthan Strengthened Maple Vinaigrette Recipe

Maple vinaigrette This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.

Soy Lecithin

Soy sauce foam close2 Soy lecithin is a modernist ingredient used to stabilize emulsions and foams. It is commonly used to create "airs" and other light foams.

Emulsifying Technique

Sous vide asparagus with turkey One very common modernist technique used in molecular cooking is emulsification. Learn about how to incorporate it into your cooking.

Emulsifying Forum Topics

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