Sauces & Emulsions
Emulsifying
whisking oil and acid into something creamy and whole.
Haley’s walkthrough is coming soon
She’s filming a short video for this one. Until then, her notes below have you covered.
Emulsifying whisks oil and a water-based liquid into one creamy thing, like vinaigrette, mayo, or a silky sauce. Slow and steady is the secret.
Do this
- Add the oil slowly, almost drop by drop at first, while you whisk hard.
- Start with a little mustard, egg yolk, or honey. They help the two sides hold together.
- Set your bowl on a damp towel so it stays put and you have both hands free.
Watch out for
- Do not pour the oil in all at once. That is the number one way an emulsion breaks.
- Do not panic if it splits. Start fresh with a new yolk or a spoon of mustard and whisk the broken sauce back in slowly.
- Do not use ice-cold ingredients straight from the fridge. Room temp comes together more easily.
Remember
A thin, steady stream of oil. Patience is what holds it together.
Recipes that build this skill
Ready to practice?
The fastest way to learn emulsifying is to cook it. Make something, tap “I Made It,” and watch this skill grow on your journey.