An emulsion is a suspension of small globules of one liquid in a second liquid with which the first will not mix; often in food one of the liquids is a fat.
Mayonnaise!
v Blend 1 egg, 1 yolk, 1 tsp. of mustard and salt. (omit yolk if whisking)
v While still blending or whisking, SLOWLY add 1 ½ cup oil. (1 cup if whisking)
v Add 1 tble of vinegar or lemon juice
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