Techniques › Sauces and stocks
Emulsifying
Intermediate Sauces and stocks
Emulsifying is making oil and water-based liquid (vinegar, lemon, stock) stay mixed — vinaigrette, mayonnaise, pan sauces.
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How do you do it?
- Put the watery part and an emulsifier (mustard, egg yolk, honey, garlic paste) in the bowl.
- Add oil in a thin stream while whisking hard, or shake everything in a jar.
Why does it work?
Oil and water don't mix, but whisking breaks the oil into tiny droplets, and emulsifiers coat them so they don't join back together.
What are the common mistakes?
- Adding the oil too fast — it separates (whisk a spoon of water or a new yolk in a clean bowl, then add the broken sauce slowly).
Still stuck? Watch someone do it on YouTube.
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