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)
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).