Description
Creating a stable emulsion of sesame oil and water for sauces and desserts.
Technical
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.
Culinary Significance
Sesame emulsion is unique in its use of sesame oil and emulsifiers to create a stable and flavorful sauce.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
nuttyfruitybitter
Wine Analogy
Similar mouthfeel to a well-aged Chardonnay with nutty oxidative notes
Coffee Analogy
Roasted complexity akin to Ethiopian Yirgacheffe coffee
Perfume Analogy