Blended, Mixed and Matched: The Basics of Emulsification

 in Demos

 In the culinary world, emulsification is one of those necessary evils for many sauces and dressings. Even some of the most seasoned chefs have difficulty with the process. Sure, it’s not brain surgery but it definitely breaks down to a very specific science. In any situation where two substances, like vinegar and olive oil, have a hard time getting along and marrying each other, you need emulsion. Hollandaise sauce, any vinegar based salad dressing and mayonnaise are all examples of fare that rely upon proper emulsification for the product to turn out correctly. But once you’ve got it down, think of all the delicious possibilities there are!

In this live online cooking class, we explore the science behind one of the culinary world’s most difficult processes. Follow Chef Thomas as he demonstrates how to tackle emulsification!


2 each egg yolks
TT salt
TT white pepper
1/2 tsp dry mustard
1 1/2Tbsp White Wine Vinegar
14oz Oil
TT Lemon Juice

1. Combine yolks and dry ingredients and 1 Tbsp water
2. Emulsify with oil. Adding a little vinegar to thin mayonnaise.
3. Adjust seasoning. Add lemon juice to taste.

Basic Vinaigrette

2oz White Wine Vinegar
TT Salt
TT Pepper
6oz Salad Oil

1. Combine ingredients besides oil.
2. Whisk in oil gradually
3. Adjust seasoning.

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