Shelf · Sauces & emulsions · No heat

Emulsifying

Forcing fat and water to hold together as one thick, stable sauce.

Why it works

Vigorous shear breaks the fat into droplets small enough for emulsifiers like egg lecithin to keep suspended.

The mixture visibly thickens, lightens, and ribbons follow the whisk.

Oil added too fast breaks it — start over with a fresh yolk and whisk the broken batch back in drop by drop.

In the app, the card opens on the recipe step that names it, with the tell drawn.

Learning is free on every plan.