How do I...

How to emulsify sauces


How to emulsify sauces


forma
DIFFICULTY
Easy

Emulsifying is a technique used to bind two liquid substances that are normally not mixable to make sauces like vinaigrette.




Ingredients for 4 people


Pepper
salt
vinegar
Academia Barilla Riviera Ligure Olive Oil



An emulsion is a mixture of two otherwise un-mixable liquids. This technique is used to make sauces like mayonnaise and salad dressings.

Vinaigrette
- Dissolve a pinch of salt and pepper in a little white wine vinegar.
- Add the olive oil, maintaining a 2/3 oil and 1/3 vinegar proportion.
- Use a whisk to mix the ingredients together until emulsifies and uniform.               

Mustard vinaigrette
- While preparing a classic vinaigrette, add 2 tablespoons of mustard to the other ingredients before mixing everything together using an immersion blender.

Citronette
- Dissolve a pinch of salt in grapefruit juice and transfer into a squeeze bottle.
- Add the olive oil until you have 2/3 oil and 1/3 grapefruit juice.
- Shake the bottle to emulsify the ingredients.


Let us inspire you


Anchovies all'Agro (Anchovies with Lemon Juice
A dish for connaisseurs: the marinade's ...

Semolina Gnocchi with Broccoli
This simple traditional dish from Sicily ...

Fettuccine with Mushrooms and Prosciutto di Parma
A classic, irresistible taste: mushrooms and ...

Barilla® Collezione Bucatini alla Carbonara with Bacon & Spinach
Barilla® Collezione Bucatini alla Carbonara with ...

Ischia-style Braised Rabbit
A typical, easy-to-make dish from the ...

Apple Charlotte with Wild Berry Sauce
Easy to prepare, but really delicious! ...

Torbole Broccoli Sformato
Torbole Broccoli is a traditional Trentino ...