Open Umay
Emulsify
Binding two liquids that do not naturally mix
The motion
Pour the oil in a thin, steady stream over the egg yolk or mustard, whisking constantly in the same spot. The energy of the whisk breaks the oil drops into tiny particles that the yolk coats: the mixture thickens and becomes homogeneous.
« Whenever you need to combine a fat and a watery liquid that naturally separate when resting. »
When to use it
For a mayonnaise, a vinaigrette that needs to hold together for more than a few seconds, or a beurre blanc sauce. Whenever you need to combine a fat and a watery liquid that naturally separate when resting.
« Ingredients at vastly different temperatures prevent binding 3. »
Common pitfalls
- Pouring the oil too fast breaks the emulsion, causing it to separate completely
- Ingredients at vastly different temperatures prevent binding
- Pausing the whisking, even for a second, while adding the oil
- A bowl that slides around while you whisk throws off your rhythm
« The mixture progressively thickens and lightens in color, forming a ribbon that falls slowly from the whisk. »
What to look for
The mixture progressively thickens and lightens in color, forming a ribbon that falls slowly from the whisk. If the emulsion breaks, whisk a teaspoon of warm water in a separate bowl, then add the broken mixture drop by drop to save it.