Emulsion: Kitchen Chemistry
Who says oil and water don’t mix? Take a look at emulsion, and you will see that they do.
Who says oil and water don’t mix? Take a look at emulsion (ih-MUHL-shuhn), and you will see that they do. An emulsion is a mixture of incompatible fluids in which tiny droplets of one liquid are suspended in the other. Everyday kitchen emulsions include vinaigrettes, mayonnaise and hollandaise sauce. For the cook, getting incompatible liquids to bond requires serious mixing.
This salad has crunch and zest to complement the richness of avocado.
A no-mayo potato salad that's delicious at room temperature or chilled making it “picnic safe.”
A lemony-garlicky mayonnaise (aioli) is a great dipping sauce for raw vegetables.
The spicy green adds a zing to the traditional mayonnaise.
This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp.