Emulsification
Forcing fat and water to hold together — mayonnaise, carbonara, a glossy pan sauce.
Why it works
Egg yolk, mustard, starch, or vigorous tossing creates a network that suspends fat droplets in water. Heat and patience both matter.
How to do it
- Start with a binder (yolk, pasta water starch, mustard).
- Add fat gradually, or toss off the heat so eggs do not scramble.
- If it splits, add a splash of warm water and whisk or toss hard.
- Serve immediately. Emulsions wait for no one.
Common mistakes
- Carbonara on a ripping-hot pan — scrambled eggs, not sauce.
- Adding oil all at once to a mayonnaise.
