Cooking School

Cook's dictionary: Emulsifying

Author: Canadian Living

Cooking School

Cook's dictionary: Emulsifying

This article was originally published in the September 2008 issue of Canadian Living Magazine. Subscribe today and never miss an issue!

v., to slowly whisk together two normally unblendable ingredients, such as oil and vinegar, often with a third ingredient (such as mustard or egg) as emulsi�er, until a thick, smooth emulsion.

• An emulsion is a blend of two liquids in which one forms tiny droplets that are evenly dispersed in the other, such as hollandaise, mayonnaise or vinaigrette.

• The thickness or viscosity of a mixture varies with the amount of oil added; for example, vinaigrette has less oil than mayonnaise.

• Blend vinegar, spices and emulsiï¬�er together in bowl before adding oil.

• Gradually whisk in oil, ï¬�rst by drops, then in slow steady stream, vigorously blending to distribute droplets. Once mixture begins to thicken, add remaining oil more quickly in
steady stream.

•Use enough oil to form desired viscosity. If mixture thickens too much, add water, vinegar or lemon juice to thin to desired consistency.

Once you perfect emulsifying, you'll be ready for these recipes:
Creamy Caesar Dressing
Classic Hollandaise Sauce
Avocado Mayonnaise
Fresh Herb Mayonnaise
Pomegranate Vinaigrette
Honey Mustard Vinaigrette
Lemon Thyme Vinaigrette
Raspberry Mint Vinaigrette

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Cooking School

Cook's dictionary: Emulsifying