Techniques

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

  1. Start with a binder (yolk, pasta water starch, mustard).
  2. Add fat gradually, or toss off the heat so eggs do not scramble.
  3. If it splits, add a splash of warm water and whisk or toss hard.
  4. 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.

Recipes using this

Source photograph of Carbonara

Carbonara

Carbonara

Roman pasta of guanciale, egg, pecorino and pepper — no cream, no peas, no debate in this house except the usual one.

30 minMediumNo chilli

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