Emulsifying
Dispersing one liquid through another that will not dissolve it, held stable by a surfactant sitting at the interface. The emulsifier is usually an amphipathic protein or a phospholipid, so the technique is as much about protecting that molecule from heat and pH as it is about the mixing itself.
Recipes using this tag
seven- First revision
Roasted San Marzano tomato soup
Tomato soup for 2 from one can of San Marzano tomatoes. Brown the tomato solids and keep the juice raw.
American · Emulsifying - First revision
Anthony Bourdain's Steak Tartare
Raw beef, chopped by hand, mixed into an emulsified base of egg yolk, Dijon mustard and oil. Anchovy, Worcestershire sauce and ketchup give savoury depth.
French · Mincing - First revision
Sauce Périgueux Spaghettini with Seared Duck Breast
Sauce Périgueux is the classical French truffle sauce. It is built on demi-glace, not on butter.
French · Italian - Second revision
Dan Dan Udon
Hard-fried pork with bloomed dried chilli, garlic, ginger and Yibin suimiyacai, on udon. A cold sauce of blended silken tofu and peanut satay binds the bowl.
Sichuan · Chinese - First revision
Carbonara
Roman carbonara with a sauce of egg yolk, cheese, pork fat and pasta water. Four yolks dress 280 g of pasta for four people.
Italian · Emulsifying - First revision
Charred Pointed Cabbage in Harissa Tomato with Tahini and Sumac Onions
Pointed cabbage is cut into wedges and seared hard on both cut faces, then basted in brown butter.
Levantine · North African - Second revision
Pan-Seared Duroc Pork Chop, Demi-Glace and Mustard Sauce
Bone-in Duroc chops, 2.5 cm thick. Dry-brine with salt and MSG for 45 min. Render the fat cap on its edge. Sear in the pan and turn every 30 s to 55 °C.
British · French