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Questions tagged [emulsion]

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23 votes
4 answers
9k views

Why doesn't mayonnaise taste like pure oil?

The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pure oil. Now if I had never had store-...
Rinzwind's user avatar
  • 2,670
16 votes
5 answers
3k views

How can I prevent bacon mayonnaise from splitting when above fridge temp?

I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (bacon fat, for putting on a burger). It ...
user avatar
15 votes
6 answers
3k views

How can I break an emulsion making carotene butter?

I am making carotene butter by mixing clarified butter and carrot juice. The idea is that I now need to separate the carotene infused butter from the juice. The only problem being that they are very ...
JS Lavertu's user avatar
14 votes
2 answers
11k views

Garlic and oil emulsion

A few days back I was making garlic bread. I had pressed garlic into olive oil, added a little salt, and forgot about it for a good half hour or so. When I came back to it, I stirred it up a bit, and ...
Ray's user avatar
  • 6,154
12 votes
8 answers
7k views

Is there a way to dilute oil?

I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get your blender dirty or spend ten minutes ...
A. Kriegman's user avatar
11 votes
6 answers
19k views

How to make mayonnaise with a cooked yolk?

I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the making steps. It shows the making a ...
rumtscho's user avatar
  • 139k
9 votes
3 answers
19k views

Why isn't my vinaigrette emulsifying properly?

I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly and it holds for a while. Tonight, I ...
yossarian's user avatar
  • 19k
9 votes
7 answers
27k views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
Corez's user avatar
  • 241
8 votes
3 answers
36k views

Avoiding clumps in cacio e pepe?

I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm using only two cups of microplane-grated ...
Alex Reinking's user avatar
8 votes
1 answer
5k views

What is the emulsification power of 1 egg yolk?

How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
Chef_Code's user avatar
  • 1,885
8 votes
2 answers
1k views

Why does Béarnaise separate as opposed to crème brûlée or lemon curd?

When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate. As far as I've understood, it ...
Max's user avatar
  • 1,068
8 votes
1 answer
4k views

What emulsifier will help my (nearly carb free) Milk Chocolate?

I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened ...
Chris's user avatar
  • 83
8 votes
2 answers
3k views

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...
Martha F.'s user avatar
  • 7,482
7 votes
2 answers
3k views

Kosher alternative for butter as emulsifier

Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sauces béchamels, or roux-based sauces). ...
NoahM's user avatar
  • 347
7 votes
3 answers
17k views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
user2649681's user avatar
6 votes
6 answers
42k views

How could buffalo chicken dip be stabilized?

I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like this: (Source: browneyedbaker.com) ...
Ray's user avatar
  • 6,154
6 votes
1 answer
791 views

What's the science behind citrate's emulsifying power in cheese sauces?

Given citric and tartaric acid can help make a good fondue, how on earth does the non-acidic citrate work? What's the exact science behind sodium citrate? Do they all work by removing the effects of ...
Confused's user avatar
  • 341
6 votes
3 answers
4k views

Looking for a tasteless emulsifier, or a method to mix oily substances into water

I've been experimenting with blending flavors into water based drinks, but these experiments have largely ended up with a thin oily layer on top of my watery liquid. What I require is an emulsifier to ...
Edison Hua's user avatar
5 votes
5 answers
5k views

Cheese sauce without flour?

I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour and then mixing the grated cheese in to ...
eliba's user avatar
  • 83
5 votes
1 answer
2k views

Re-heating beurre blanc without splitting

Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I ...
Moscoffier's user avatar
5 votes
1 answer
418 views

Slow Cooker & Fat - Blend it back in?

I have a layer of grease on the top of my slow cooker. The recipie is a sausage & bean hotpot with smoked paprika and red wine. My issue is that I added a little too much liquid and now the fat ...
Li1t's user avatar
  • 295
5 votes
3 answers
884 views

Effect of the type of oil on a vinaigrette's texture?

When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon mustard and then I add oil little by ...
Relaxed's user avatar
  • 521
4 votes
2 answers
13k views

Can you interchange oil and butter in emulsified sauces?

You have sauces like hollandaise and béarnaise, which are made with egg yolks and clarified butter. You also have mayonaise, that is made with an egg yolk and oil. What would happen if you would make ...
Mien's user avatar
  • 13.3k
4 votes
3 answers
19k views

What natural emulsifier can I use for almond milk?

I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag). The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it ...
walbuc's user avatar
  • 223
4 votes
2 answers
2k views

How to thicken garlic dressing

Nineteen times out of twenty when I make a salad dressing from olive oil, salt, dill, garlic and apple cider vinegar, blended in a pint measuring cup with an electric powered hand mixer, it comes out ...
Sam's user avatar
  • 41
4 votes
2 answers
6k views

Emulsifying ingredients for vinaigrettes

My weekday vinaigrette recipe goes something like: 1 part olive oil 1.5-2 parts seasoned rice vinegar dollop of Dijon mustard put into sealed container, shake, pour This emulsifies nicely thanks to ...
andrewtinka's user avatar
4 votes
2 answers
3k views

Homogenizing whole milk, butter, and vodka

I have a recipe that calls for mixing half a stick of butter into 1.5 liters of milk and 4 shots of vodka. Unfortunately, these three things don't mix very well and as soon as I pour it out into a ...
Tushar Garg's user avatar
4 votes
1 answer
2k views

How to keep sauce spices in suspension

I make a very simple BBQ sauce for chicken that's composed of butter, vinegar, and an assortment of dried spices (lots of paprika, some cayenne, salt, etc). My problem is that the spices won't remain ...
Carey Gregory's user avatar
4 votes
2 answers
13k views

Why did my vinaigrette congeal?

I was making a vinaigrette to marinate some tomatoes, and it congealed to the consistency of a pudding. It is the first time I have tried this recipe. I whisked it all together, then left it on the ...
Mike Cummings's user avatar
4 votes
1 answer
2k views

Mayonnaise in stand mixer is very runny

I've frequently made homemade mayonnaise in my food processor following Alton Brown's recipe, and consistently had good results. Last week the food processor was busy with something else, and so I ...
Erica's user avatar
  • 8,363
4 votes
1 answer
302 views

Which emulsifer to use for low viscosity emulsions of 10-20% fat and water

I'd like to create low viscosity emulsions of between 10% to 20% fat and ~80% water, the hope was to have a viscosity somewhere around that of milk or cream. Slightly thicker could be ok as well but ...
Jake's user avatar
  • 173
4 votes
2 answers
3k views

Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)

I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
A Barron's user avatar
  • 171
4 votes
1 answer
2k views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
beausmith's user avatar
  • 565
3 votes
3 answers
7k views

What is the best way to store and manage tahini?

I don't use my tahini too often, and sometimes when I open a can that's been sitting on the shelf, the oil has separated from the pastey part so much, that the pastey part is like a rock. Is there a ...
april26's user avatar
  • 173
3 votes
2 answers
905 views

Making ice cream and fats don't dissolve in base

I am making ice cream from this recipe: http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Upon reaching the final mixing step for ...
user3522492's user avatar
3 votes
1 answer
279 views

Emulsifying starchy vegetables

What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces? My first attempt was: Pressure-cook the flesh (until soft ...
Kentzo's user avatar
  • 403
3 votes
1 answer
639 views

Liquid soy lecithin vs sunflower lecithin

I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant for making light, airy foams, but the ...
Alex Reinking's user avatar
3 votes
2 answers
991 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
Toby Wilson's user avatar
3 votes
1 answer
6k views

Does using frozen coconut milk lead to poorer consistency than canned?

Curries or baking, I use coconut milk/cream often with my share of failures. I put it down to the variations in fat content between brands or when measuring out of a large container -which I then ...
Pat Sommer's user avatar
  • 5,452
3 votes
2 answers
186 views

What emulsifiers are suitable for a low-iodine diet?

People doing certain treatments for thyroid cancer need to go through a temporary low iodine diet. The diet can be quite restrictive: No iodized salt (only trust salt you added yourself) No dairy No ...
hugomg's user avatar
  • 149
3 votes
1 answer
61 views

Is there an open list comparing food gums and their viscosity/usages?

Couldn't find a good index for gums/emulsifiers with potency/viscosity comparison.
rubmz's user avatar
  • 138
3 votes
1 answer
392 views

Emulsifying (and stabilizing?) a sesame oil ice cream

I would like to make an ice cream based on sesame oil and allulose. According to reasons-for-separating-eggs-in-ice-cream, ice cream can be made French-style with milk, cream and yolk, or Philadelphia-...
Rodrigo's user avatar
  • 131
3 votes
1 answer
1k views

Are all emulsifying agents created equal

My question relates to the 5 of 6 emulsifying agents I am aware of for stabilizing emulsification. namely; egg yolk, garlic, mustard, tomato paste, honey, and cream. I haven't personally used each ...
user74091's user avatar
  • 193
3 votes
3 answers
419 views

Thickening agents that work as emulsifier

the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. ...
Sebastian's user avatar
  • 181
3 votes
0 answers
473 views

How much (sunflower) lecithin should be used to emulsify each gram of fat in water?

I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the amount of water matter? And does the ...
TLSO's user avatar
  • 281
3 votes
2 answers
9k views

What is the right consistency for ghee?

Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (...
ManRow's user avatar
  • 225
3 votes
0 answers
243 views

Why did my chocolate icing exude its cocoa butter?

I tried making Corriher's "Luscious, creamy chocolate icing" for the first time. 340 g milk chocolate (I love Hershey's) 225 g semisweet chocolate 28 g light brown sugar a pinch of salt 5 ml ...
rumtscho's user avatar
  • 139k
2 votes
6 answers
872 views

Vegan mayonnaise never emulsifies?

I'm beginning to think this whole "egg-free mayonnaise" thing is an extremely elaborate practical joke. I have exhausted all the tips Google has yielded, so I'm hoping someone on here has an idea what ...
Betta George's user avatar
2 votes
1 answer
7k views

What are some alternatives to xanthan gum for stabilizing mayonnaise?

Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. The diet of my customers does not allow ...
Loren's user avatar
  • 255
2 votes
1 answer
270 views

What is the functional purpose of straining out shallots from a Beurre Rouge (Red Butter Sauce)?

Curious as to the reasoning behind why the French favor straining out shallots. Specifically I'm wondering if this is a purely textural thing, or if leaving in the shallots causes the sauce to have ...
Bennett Yeo's user avatar