For vinaigrettes, mustard is a common choice that balances both ingredients well. For example, hollandaise and aiolis are often held together with egg yolk, as is mayonnaise due to its protein properties. This ingredient works well with both oil and water to unite them together happily.ĭepending on what you’re looking to make, there are different kinds of emulsifiers that provide additional flavor and keeps all ingredients together.

Just another reason to pick up your favorite bottles of each.Īlso when you emulsify, you can bring in another ingredient to keep those oil particles suspended in that water-based substance. When you use an extra virgin olive oil and balsamic vinegar, the mixture actually stays together much better than when using other types of oil and distilled vinegar. Basically, the force of shaking or whisking has broken down the oil into small bits and are suspended in the water, but only temporarily. However, after just a little bit of time, the two ingredients begin to separate. For a period of time, it’ll look like they’ve blended well. If you’ve never tried it before, take out a jar and combine a little bit of water and oil into the jar. When you shake or whisk the two together, they seem to be able to combine. While the word may sound technical and science-y, the concept is quite simple.

How Does an Emulsification Work?Īn emulsification is based on the foundation that water and oil don’t mix.

It’s what happens when you combine an oil and a water-based liquid like balsamic and can be a great cooking technique in creating creamy dressings and thick sauces. There’s also a cooking technique that brings together two ingredients with different consistencies and properties to make a sauce or condiment that leaves your tastebuds delighted. Sometimes, two things that don’t go together can make something truly wonderful. Cooking Techniques: Your Guide to Emulsifying

Water in oil emulsion