But if you've ever accidentally overheated a brie in the oven or tried making your own cheese sauce in the microwave, you know that some cheeses will split into unattractive masses of oil and cheese matter. Most cheeses are solids at room temperature, but many become creamy emulsions when heated. While cheese is technically a dairy product, we felt it was worth mentioning separately here due to it unique properties. Here, the eggs are both sauce and custard, but the only ingredient in this emulsion is the egg itself! In the below recipe for Egg, Bread, and Truffle, Chef Digilio of La Vineria de Gualterio Bolivar in Buenos Aires uses the humble egg yolk as a warm surprise inside a thin casing of bread. Fat takes the place of air in some cases and makes the foam weaker. That's because foams combine nonpolar air with polar liquids. Fat is what gives vinaigrettes their body, but even a little fat in an egg white foam can cause the foam to destabilize. Many modernist chefs use lecithin derived from soy beans instead of egg lecithin because it is cheaper to produce and because recipes using soy lecithin have the added benefit of being completely vegan.įat can support emulsions, but can also interfere with them. A small addition of lecithin to a vinaigrette or sauce containing oil will help the liquids stay mixed for a longer time. You can also use them to create meringues or add fluffiness to recipes.Įgg yolks contain two important things not found in egg whites: fat and lecithin. Egg whites or egg white powder can be used to create soft foams for molecular cuisine. The proteins in egg white act as emulsifiers and thickeners. In this recipe for Liquid Popcorn with Caramel Froth, a small amount of butter helps to keep the other liquid ingredients from completely separating.īoth parts of the egg contain important emulsifiers. In addition, any recipe that calls for cream, milk, or butter will benefit from the natural emulsifying properties of these dairy proteins. Milk and cream are O/W emulsions while butter is a W/O emulsion. All dairy products-that is, anything made with milk, contains milk proteins that act as emulsifiers and help milk fats stay suspended in water. We've already touched on the difference between butter and cream. While honey is not an emulsifier, its thick consistency helps to stabilize the mixture. In addition to mustard, a common ingredient in vinaigrettes is honey. Specifically, the network of naturally-occurring mucilage in mustard emulsifies the oil and water. Vinaigrettes are traditional oil-in-water emulsions made with oil, vinegar, other flavorings, and mustard. Following are a few of the more common culinary emulsions, both traditional and modernist.
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