I want to make a sauce that normally requires a drop of raw egg yolk to emulsify. Will I get the same effect if I use a cooked egg yolk? The other ingredients in the sauce are green chiles, salt, and oil.

It’s pistachio butter that is emulsified in butter and turned into a sauce. My Blog: http://www.epicureforum.com

Whenever you read the instructions for vinaigrette, it always says to add the oil in a slow stream after having mixed up the vinegar with the other ingredients like spices/herbs/garlic/mustard/whatever in order for the dressing...

) their development is promoted by the presence of an acid and also by certain more complex proteins known as "emulsifying agents." There are many everyday products, especially a number of so-called “health and...

"Also, how in the world do they get theirs so smooth..." Chemicals. ;-) Do some reading on emulsifying salad dressings in a blender. That’ll get you closer...

As an emulsifier, it’s generally used at less than half a percent of total ingredients.

Why do some ice cream recipes call for the entire egg, but others call for only the egg yolk? I understand that the egg yolk is an emulsifier and creates a creamier texture, but what does the egg white do?

When you mix vinegar and oil together, they don’t really blend together – if you let the mixture sit, it will separate. In order to get them to not separate, you need to add an emulsifier (binder). The classic...

The only remedy, and it’s only partial, is to dilute it with something that emulsifies the capsaicin. Like make 2-3 more batches without the cayenne, and blend it together. Otherwise, the best vehicles for emulsifying are...

. but they have emulsifiers and additives to keep them togrther.

Does anyone have a suggested recipe for a good mixed greens salad vinaigrette, similar to what you might find in a good French bistro. Any tips also on getting the vinaigrette fully emulsified would be appreciated.

Yes, you can use less than a whole egg yolk, even a tsp. of yolk, with a tsp of vinegar or lemon juice, or to taste, will emulsify a small amount of of oil. Play with it, try the formula that you can force aproximately 3/4 cup of...

It is a blend of vegetable oil, roasted and skinned jalapenos, garlic, lime juice, and salt. The end result should be like a slightly runny homemade style mayonnaise. What is the trick to emulsifying this correctly?

, no additives, preservatives, emulsifiers.... What price range are the M&S meals? Thanks

You cannot remove the capcaisin in it. The most you can do is dilute it. Dilution with an emulsifying substance; not water, not alcohol. Peanut butter is best for this purpose, but not in your dish, so sour cream or yogurt would...