Emulsify
Aroma transfer
Forcing fat and water into a stable, glossy suspension — the basis of vinaigrettes, mayonnaise, and pan sauces.
01At a glance
CategoryAroma transfer
Taste impactNeutral
TextureCreamy, Silky
02How to do it
- 1Start with the water-based component and any emulsifier (egg yolk, mustard).
- 2Add the oil very slowly — drops at first — while whisking constantly.
- 3Once it takes, stream the oil in faster, still whisking.
- 4Loosen with a little water or acid if it gets too thick.
03Doneness & pitfalls
Doneness cues
- A glossy, thickened, uniform suspension that holds together.
Common mistakes
- Adding oil too fast 'breaks' the emulsion.
- Mismatched temperatures can split it.
- Stopping the whisk lets it separate.
04Texture outcomes
Creamy9.0
Silky7.2
Ingredients it suits· 18