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


Pecorino Sardo with Erica Honey and Walnuts
Pecorino Sardo, a firm and rich ...

Barilla® Collezione Spaghetti Alla Chitarra with Tuna & Olives Sauce
Barilla® Collezione Spaghetti alla Chitarra with ...

Puréed Fava Beans
A traditional rustic recipe from Sicily ...

Barilla® Gluten Free Spaghetti with Zucchini & Aromatic Herb Pesto
Barilla® Gluten Free Spaghetti with Zucchini ...

Traditional Sauce
Try Barilla's All-Natural Traditional Sauce. This ...

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

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

Barilla® Penne Rigate alla Norma (Penne with Eggplant & Ricotta Cheese)
According to tradition, Nino Martoglio, a ...

Piacenza-style Tortelli
Piacenza-style tortelli have a very special ...