How-To: Emulsify a Vinaigrette

Salad dressings that needn’t be shaken and re-shaken are emulsified. To emulsify is to force two or more liquids that typically separate into an hydrogenous mixture called an emulsion.

There are three main types of emulsions:

• temporary – require shaking before each use (i.e. vinaigrettes)
• semi-permanent – hold for service, but eventually break (i.e. hollandaise)
• permanent – are stable (i.e. mayonnaise)

Commonly, force alone is employed. Many culinary emulsions are created by vigorously whisking while slowly adding oil. Rapid motion disperses oil molecules into a uniform suspension within an acidic stabilizing liquid like vinegar or citrus juice.

Using force alone, however, often – but not always – produces a temporary emulsion that requires force to be reapplied before each use. It’s aggravating!

As such, an emulsifying agent (also called “surfactant” or “liason”) may be incorporated to extend the lifespan of these ephemeral blends.

What creates a semi-permanent or permanent emulsion?

One of four ingredients is traditionally employed as an emulsifying agent:

• a preexisting emulsion, often mayonnaise
• egg yolks or whites
• mustard
• honey

They essentially help two incompatible liquids hold molecular hands!

In considering this list, I reasoned I don’t always want the flavor of mayonnaise let alone something stronger like mustard; and for me, honey and eggs are not options.

But aquafaba is!

Aquawhat?

aqua (water) + faba (bean) = aquafaba (bean water)

It’s…the stuff you rinse off canned beans. That typically discarded liquid is a magical replacement for egg whites. It even makes meringues!

Logically, if aquafaba can replace egg whites and egg whites can emulsify a vinaigrette, then aquafaba can emulsify one too?

I wasn’t convinced. As magical as it is, aquafaba has its shortcomings…like angel food cake. (I don’t want to talk about it.)

But then I watched Joe Gitter use it to emulsify an Aperol sour!

@testkitchen

Save the liquid in your can of chickpeas to use as aquafaba as a substitute for egg whites… and use it in a cocktail! #aperolsour #howto

♬ original sound – America’s Test Kitchen

This substitution simply had to work.

And it did.

Most excitingly, it produced a permanent emulsion!

The possibilities are endless!

The following recipe card is intentionally generic. I particularly look forward to trying these variations:

also, incongruously: