Sauces · 12 / 15
Emulsify
Force fat and water to stay together. Start slow, then you can go faster.
When to use it
Vinaigrette, mayonnaise, hollandaise, and a glossy pan sauce.
- 1
Put the watery part in the bowl first: mustard, lemon, egg yolk, or a spoon of pasta water.
- 2
Whisk and add oil or butter a few drops at a time until it looks creamy.
- 3
Once it thickens, you can stream the rest in.
- 4
If it splits, stop. Whisk a spoon of warm water or a new yolk in a clean bowl, then slowly beat the broken sauce into it.
- 5
Season at the end. Salt thins a cold emulsion a little.
You are done when
The sauce is thick enough to coat a spoon and does not look oily at the edges.
Watch out
- Dumping in all the oil at once.
- Cheese into a screaming-hot pan. It seizes. Take the pan off the heat first.