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How to emulsify sauces


How to emulsify sauces


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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.