What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, which involves the formation of a complex network of fat molecules and water. The key variables in this process are the ratio of sesame oil to water, the type and amount of emulsifiers used, and the temperature and pH of the mixture.
Sesame emulsion is unique in its use of sesame oil and emulsifiers to create a stable and flavorful sauce.
Key Parameters
Equipment
high-speed blendercolloid millhomogenizer
Steps
- 1.
Tahini Sauce (Levantine): Base for creamy condiment in mezze
- 2.
Goma Dare (Japanese): Essential dipping sauce for shabu-shabu
- 3.
Sesame Vinaigrette (French): Modern emulsion for composed salads
The Science
Primary Reaction
emulsification