Word of the Day: Emulsion

In the culinary world, emulsion refers to the mixing of fat and water. The effect can be permanent or temporary. It’s definitely a science because it defies the general understanding that oil and water do not mix. Under normal circumstances, these two ingredients have a tendency to separate. However, combining certain ingredients together can create an emulsifier, like a glue, so that the water and fat adhere together. Some examples include vinaigrettes, hollandaise sauce, and mayonnaise.


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s