Emulsifying is the technique of mixing two or more liquids that don’t mix under normal conditions, such as oil and water. It’s the secret you need to master to make Hollandaise sauce, mayonnaise and many types of vinaigrette.
As a standard, you will be using an oily emulsifier such as egg yolk, honey or mustard, and an ingredient with high acidity such as vinegar or lemon juice.
Use this basic vinaigrette emulsifying recipe as a starting point, changing ingredients to taste to obtain your perfect vinaigrette, dressing or sauce. As a rule, try to keep the ratio of oily and acid ingredients to 2:1.