Emulsifier

By: Lexi Elder

What does an emulsifier do?

An emulsifier allows two ingredients to mix that would typically divide.

Recipes Using The Egg As An Emulsifier

1. Cooked Blender Mayonnaise

Ingredients:

2 EGG YOLKS

2 Tbsp. fresh lemon juice OR vinegar

2 Tbsp. water

1 tsp. sugar

1 tsp. dry mustard

1/2 tsp. salt

Dash pepper

1 cup olive oil OR vegetable oil


Directions:

Step 1:

WHISK egg yolks, lemon juice, water, sugar, mustard, salt and pepper in small saucepan until blended.


Step 2:

COOK over very low heat, stirring constantly, until mixture bubbles in 1 or 2 places. REMOVE from heat immediately; let cool 4 minutes.


Step 3:

POUR mixture into blender; cover. With motor running on high speed, ADD oil slowly, in a thin stream; blend until mayonnaise is thick and smooth. Turn blender off occasionally to scrape down sides with rubber spatula. REFRIGERATE, covered.


2. Hollandaise Sauce

Ingredients:

3 EGG YOLKS

1/4 cup water

2 Tbsp. fresh lemon juice

1/2 cup (1 stick) firm cold butter, cut into 8 pieces

1/4 tsp. salt

1/8 tsp. sweet paprika

Dash pepper


Directions:

Step 1:

WHISK egg yolks, water and lemon juice in small saucepan until blended. COOK over very low heat, stirring constantly, until mixture bubbles at the edges.


Step 2:

STIR IN butter, 1 piece at a time, until butter is melted and until sauce is thickened. REMOVE from heat immediately.


Step 3:

STIR in salt, paprika and pepper. SERVE immediately.

3. Silver Dollar Corn Pancakes

Ingredients:

3 EGGS

2 Tbsp. vegetable oil

1 Tbsp. milk

1/4 cup yellow cornmeal

1/4 cup all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt

1 can (7 oz.) whole kernel corn, drained well


Directions:

Step 1:

BEAT eggs, oil and milk in large bowl until blended.


Step 2:

MIX cornmeal, flour, baking powder and salt in small bowl. ADD to egg mixture; stir just until dry ingredients are moistened. STIR IN corn.


Step 3:

HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. SPOON 1 Tbsp. portions of batter into skillet; cook until golden brown, turning once.