I may be mistaken, but I don’t think it is the mustard which does the emulsifying, but it is the oil, which should be added slowly while the other ingredients are blending. (18 replies, last updated by Ron Rosenbaum October 18, 2002)

. I know the yolk and mustard are emulsifiers blending the oil and water but, if the eggs are pasteurized, why is the acid required other than for flavor? Does it do something else? (8 replies, last updated by culstudent88 September 4, 2009)

I was making a simple vinaigrette earlier with my stick blender and the consistency started to look like a thick creamy aerated texture and then in a split second it turned back to liquidy oil consistency. The emulsion... (0 replies, last updated by pass July 11, 2009)

I can’t believe it’s taken me this long to figure out this one, but will pass it on to anyone else who struggles with emulsifying cinnamon with liquid ingredients. Pour liquid ingredients into tight-lidded jar and... (0 replies, last updated by toodie jane May 22, 2006)

Butter is a unique emulsifier among the fats because (unless it’s clarified) it already has water and sugars and proteins emulsified in the butterfat. So you cannot expect to use a butter-based sauce to behave the same when... (19 replies, last updated by Foodie2 April 26, 2006)

I have been using a lot of tahini in my cooking, but every time I mix tahini with lemon juice and olive oil, it emulsifies and thickens to the consistency of mashed potatoes. It becomes problematic to mix with delicate greens.... (5 replies, last updated by BamiaWruz March 21, 2009)

Hi all. Just wonder where I can get bread improver and cake emulsifier in the Ottawa area? Thanks in advance! \t (0 replies, last updated by Tyatt April 23, 2003)

I’ve heard granulated lecithin (an emulsifier) can add moistness to a cake, is this true? I was thinking of getting some from King Arthur Flour.com and trying it out. Anyone gotten any success from it? (3 replies, last updated by Mickey Blue July 14, 2006)

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. (9 replies, last updated by Junie D August 16, 2009)

It’s pistachio butter that is emulsified in butter and turned into a sauce. My Blog: http://www.epicureforum.com (1 reply, last updated by sirregular January 10, 2008)

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... (5 replies, last updated by MaggieRSN November 27, 2007)

) 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... (3 replies, last updated by GoalieJeff February 24, 2004)

"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... (2 replies, last updated by janniecooks April 11, 2008)

As an emulsifier, it’s generally used at less than half a percent of total ingredients. (1 reply, last updated by todao June 1, 2009)

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? (2 replies, last updated by jpc8015 January 23, 2009)