Ever whipped up some homemade mayonnaise? Then you’ve already made an emulsion. Find out more about this technique, with recipes to try.


What is an ’emulsion’ in culinary terms?

An emulsion involves whisking two liquids, that normally can’t be combined, quickly in order for them to mix or blend, as very small droplets of each are dispersed in each other.

What are examples of emulsions?

An example of this is mayonnaise, where oil is gradually added to egg yolks and lemon juice until thick and creamy. A vinaigrette is also an emulsion, but it will in time separate, as you’ll have noticed in any bottles you might have at home.

Mayonnaise recipes to try


Green tomato fritters with bacon mayonnaise

Home salted cod fishcakes with salsa verde mayonnaise

Vinaigrette recipes to try

Classic vinaigrette

Lemon vinaigrette

Basil vinaigrette


More to discover

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