In cooking terms, an emulsion is a mixture of two immiscible liquids that would ordinarily not stay mixed together. Everyone knows that oil and water don’t get along. Shake up a mixture of oil and water, and it won’t be long before they separate again. But add an emulsifier and some force — usually a good whisk — and they’ll be thick as thieves.
A simple vinaigrette is made by shaking together oil and vinegar. This makes a temporary emulsion (also called a colloidal suspension) that will separate again because there is nothing to hold the two immiscible liquids together at the chemical level. On the other hand, mayonnaise is the same emulsion of oil and vinegar, but this time held together and made creamy with the help of egg yolk as an emulsifier.
The Science Behind The Technique
To create an emulsion, two things are required: an emulsifier and force. Emulsifiers are the mediators that keep immiscible liquids held together. Emulsifying ingredients have molecules that have hydrophilic and lipophilic ends that attract water and oil respectively. The lipophilic ends attach to oil while the hydrophilic ends form a water-attracting layer around each globule of oil, allowing it to remain suspended in water.
Force is required to break apart the oil and disperse it in evenly throughout the water and is usually applied by whisking or blending. The emulsifier then prevents the oil particles from coming back together again.
Agitation time and temperature can also make or break an emulsion. That’s why it’s important to go slow and add the oil in a very slow, thin stream when whisking together a mayonnaise so that the oil can be agitated enough and incorporated evenly into the vinegar component. Temperature also plays a key role. An egg-based emulsion will coagulate at higher temperatures and become lumpy and thin, while too much heat can also separate butterfat from butter and cause a beurre blanc to break.
A simple vinaigrette is made by shaking together oil and vinegar. This makes a temporary emulsion (also called a colloidal suspension) that will separate again because there is nothing to hold the two immiscible liquids together at the chemical level. On the other hand, mayonnaise is the same emulsion of oil and vinegar, but this time held together and made creamy with the help of egg yolk as an emulsifier.
The Science Behind The Technique
To create an emulsion, two things are required: an emulsifier and force. Emulsifiers are the mediators that keep immiscible liquids held together. Emulsifying ingredients have molecules that have hydrophilic and lipophilic ends that attract water and oil respectively. The lipophilic ends attach to oil while the hydrophilic ends form a water-attracting layer around each globule of oil, allowing it to remain suspended in water.
Force is required to break apart the oil and disperse it in evenly throughout the water and is usually applied by whisking or blending. The emulsifier then prevents the oil particles from coming back together again.
Agitation time and temperature can also make or break an emulsion. That’s why it’s important to go slow and add the oil in a very slow, thin stream when whisking together a mayonnaise so that the oil can be agitated enough and incorporated evenly into the vinegar component. Temperature also plays a key role. An egg-based emulsion will coagulate at higher temperatures and become lumpy and thin, while too much heat can also separate butterfat from butter and cause a beurre blanc to break.
Natural emulsifiers in your pantry include egg yolk, mustard, mayonnaise and honey.
Emulsifiers You Probably Have At Home
The most common emulsifying agent is egg yolk, the humble ingredient that has kept centuries of mayonnaise and hollandaise sauces deliciously creamy and stable. Egg yolks contain a protein called lecithin which is more commonly extracted from soybean oil. Soy lecithin is an industry-standard additive used to stabilise not only food products that we find on supermarket shelves, but lotions and beauty products as well.
Commercial liquid lecithin or lecithin granules derived from soy or sunflower oil can be purchased at health food stores, larger supermarkets and online, but there are plenty of alternatives to be found in your pantry as well. Mustard, bottled mayonnaise and honey are easily accessible emulsifying agents that can be whisked into vinaigrette for a smooth salad dressing. Lesser known emulsifiers include tomato paste and garlic paste. The latter is what holds Spanish allioli together, creating a rich, creamy emulsion of garlic and oil.
Now that you know the science behind a successful emulsion, grab a whisk and try your hand at making some of these classic mother sauces of French cuisine or explore the technique in these recipes:
The most common emulsifying agent is egg yolk, the humble ingredient that has kept centuries of mayonnaise and hollandaise sauces deliciously creamy and stable. Egg yolks contain a protein called lecithin which is more commonly extracted from soybean oil. Soy lecithin is an industry-standard additive used to stabilise not only food products that we find on supermarket shelves, but lotions and beauty products as well.
Commercial liquid lecithin or lecithin granules derived from soy or sunflower oil can be purchased at health food stores, larger supermarkets and online, but there are plenty of alternatives to be found in your pantry as well. Mustard, bottled mayonnaise and honey are easily accessible emulsifying agents that can be whisked into vinaigrette for a smooth salad dressing. Lesser known emulsifiers include tomato paste and garlic paste. The latter is what holds Spanish allioli together, creating a rich, creamy emulsion of garlic and oil.
Now that you know the science behind a successful emulsion, grab a whisk and try your hand at making some of these classic mother sauces of French cuisine or explore the technique in these recipes:
