Tip Tuesday 8/16/16

An Emulsion is the process of combing two things that do not easily mix to form a homogeneous mixture. Oil and water are two things that do not naturally mix. With oil and acid (such as vinegar and citrus juice, both of which are majority water) being the building blocks for a vinaigrette, an emulsifier is needed to bring them together. To make an emulsion you need a surfactant, which is a molecule that contains one end that is attractive to water (hydrophilic) and another end that is attractive to oil (hydrophobic). Some of the most common natural surfactants are:

  • Egg yolks (mayo)
  • Honey
  • Mustard

I most commonly use mustard and honey in my Vinaigrettes, giving me double the emulsifiers for a  better consistency. When it comes to creamy Vinaigrettes the foundation is mayo (which is an emulsion of egg yolks, lemon juice and oil).

5 Comments Add yours

  1. Ta Borns says:

    thank you for this, i always wanted to know more about this topic.

  2. I love it when people get together and share views. Great website, keep it up!

  3. This is really very great peice of information.

  4. click here says:

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  5. Thanks for writing this. Great work, keep it up. I discovered your website by chance You are totally an expert. There are certainly a lot of things to take into consideration.

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