What You Need to Know
Egg‑yolk lecithin and mustard proteins act as surface‑active agents that lower interfacial tension, allowing oil droplets to be stabilized by a surrounding aqueous film. Temperature control governs protein denaturation (preventing curdling) while vigorous whisking reduces droplet size, which exponentially increases kinetic stability. The balance of oil‑to‑water ratio, emulsifier concentration, and droplet size determines the rheology and shelf‑life of each sauce.
Steps
- 1.
Aïoli (Provence, France): Garlic-infused emulsion forms the base of this traditional sauce
- 2.
Tartare Sauce (England): Emulsified base carries capers, pickles and herbs for fish accompaniments
- 3.
Green Goddess Dressing (United States): Emulsion binds anchovy, herbs and dairy into a cohesive dressing
The Science
Primary Reaction
formation of a thermodynamically metastable oil‑in‑water (or water‑in‑oil) emulsion via interfacial tension reduction