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

Barilla® ProteinPLUS™ Penne in a Sausage, Artichokes & Sage Casserole
Nutritious pasta with good old-fashioned Italian ...

Risotto al Barbera (Risotto with Barbera Wine)
One of the most famous wines ...

Spaghetti with Fresh Anchovies
This recipe combines spaghetti with anchovies ...

Barilla® Baked Elbows with Fontina Cheese & Spinach
One of Barilla's favorite bite-sized pasta ...

One Pan Pozole
Barilla® Pronto™ Elbows Pazole

Barilla® Spaghetti with Butter & Parmigiano Cheese
Barilla® Spaghetti with Butter & Parmigiano ...

Barilla® Oven-Ready Lasagna with Bolognese Sauce
Famous all over the world, lasagna ...

Tuscan Cake Bread with Raisins and Pine Nuts
Tuscan Cake Bread with Raisins and ...