6 Cooking Techniques Everyone Needs to Know
Learn how to poach, sear, and blanch your way into becoming a better cook. By Charlyne Mattox and Chris Morocco
Technique 5: Emulsify
If you find it almost impossible to stop dunking fries, vegetables, or your fingers into homemade aïoli or dressing, then
you’re enjoying the magic of emulsification. What is that, exactly? It’s the process of combining two liquids that don’t normally
mix (like oil and vinegar) into a creamy, unified concoction. But dispersing and suspending tiny droplets of one liquid throughout
the other takes patience, so don’t rush. Start adding the oil a drop at a time while whisking constantly. Work up to a slow,
steady drizzle, whisking all the time. This classic, garlicky aïoli is delicious for dipping, stirring into a fish stew, or
simply spreading on thick slices of country bread.
Get the recipe for Garlic Aïoli.