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Emulsify
Emulsify
- To combine two immiscible liquids (like oil and water) into a stable, homogenous mixture using an emulsifier such as egg yolk, mustard, or lecithin. Classic emulsions include vinaigrettes, mayonnaise, and hollandaise sauce. The process involves slowly adding one liquid into another while whisking vigorously to disperse tiny droplets. Proper technique yields smooth, creamy textures and balanced flavors.
Start with room-temperature ingredients to encourage droplet suspension.
Whisk or blend continuously while drizzling oil to form a stable emulsion.
Use a high-speed immersion blender for quick, foolproof emulsions.
Add a small amount of mustard or lecithin as an emulsifying aid.
If the emulsion breaks, whisk in a teaspoon of water or vinegar to rebind.
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Easy Caesar Dressing
Skip the store and whip up this foolproof homemade Caesar dressing in just 10 minutes using pantry staples. Rich, creamy, and bursting with garlic and anchovy flavor, this versatile dressing elevates any salad and keeps fresh in your fridge for up to two weeks.