Emulsions are a way to keep ingredients in your recipes in the same state as you use them, but can be messy.
Emulsification involves mixing liquid ingredients in a container, then using a whisk to separate the ingredients into their separate, homogenous parts.
The result is a smooth, thick sauce.
Some emulsifiers include coconut oil, vegetable oil, palm oil, and olive oil.
You may also want to try some homemade emulsifying liquids.
Emulsion tips Emulsifying recipes often include a thickening agent called a gelatin, which can make a thicker sauce.
If you have trouble getting a thicker emulsion in the recipe, add an emulsifier like lemon juice or coconut oil to your emulsion.
Another tip is to add a little bit of salt to your sauce.
Salt helps to hold the ingredients together.
Emulching with a bowl, spoon, or utensil is also an option, but it’s usually best to use a spoon.
Emoluments are a common way to get the consistency of a thicker sauces, but they also can cause problems if they’re too thick.
The good news is that many emulsified recipes can be adjusted to your taste.
For example, coconut oil can be emulsed to get a thicker, creamier sauce.