How do I...

How to emulsify sauces

How to emulsify sauces


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

Ingredients for 4 people

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.

- 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.

- 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

Torta Caprese (Chocolate and Almond Torte)
The chocolate and almond fragrance is ...

Try Barilla Classic Blue Box's Manicotti. ...

Farinata (Chickpea-flour Flatbread)
An old, traditional recipe from the ...

Barilla® Collezione Casarecce with Sword Fish & Eggplant
Barilla® Collezione Casarecce with Sword Fish ...

Eggplant al Funghetto (Eggplant with Tomatoes)
Traditionally from Campania, this tasty eggplant ...

Pilacca (Fried Hot Pepper Sauce)
This hot pepper sauce originated in ...

Marinara Penne
Try Barilla's Marinara Penne Italian Entrée. ...