What You Need to Know
Acid-based emulsification involves the use of an acid to create a negative charge on the droplets, which repels them and prevents them from coalescing. The acid helps to stabilize the emulsion by creating a pH gradient, which prevents the droplets from coming into contact with each other.
Steps
- 1.
Sauce Gribiche (French): Emulsifies hard-boiled egg yolks with vinegar
- 2.
Escabeche (Spanish): Preserves and flavors fish through acid marinade
- 3.
Ceviche (Peruvian): Uses citrus acids to denature proteins
The Science
Primary Reaction
Electrostatic repulsion