emulsify

While the machine is running, slowly add oil until emulsified.

Leave to stand and shake again to emulsify before serving.

Beat vinegar and oil together but not enough to emulsify completely.

Off heat, stir in the cold butter until it has emulsified.

In these cases, the water under pressure not only cools the area of the fire but emulsifies the oil.

The oil needs a liquid to emulsify and stabilize the sauce.

Continue to boil for about 20 to 30 seconds, until the mixture is emulsified.

Bring to a boil and swirl the pan to emulsify.

With blender on low speed, slowly add olive oil until emulsified.

They can help to emulsify compounds that are not usually soluble in water.

With the motor running, add the oil by drops until the mixture begins to emulsify.

When the mixture is emulsified, add the remaining ingredients and process until smooth.

Whisk in 3 tablespoons emulsified butter, and cover to keep warm.

Add the olive oil to the pan, stirring gently to emulsify.

It is critical that the salmon and the cream be cold so they can emulsify properly.

Once this emulsifies, you can add oil until the sauce is like your original vision for the mayonnaise.

As it emulsifies, add oil a little faster, in a slow steady stream.

These ingredients are emulsified at high speed in a food processor or blender.

Slowly whisk in 1/4 cup regular olive oil until smooth and emulsified.

Once mixture begins to emulsify, oil may be added faster, in a thin stream.

Add butter, and stir quickly with a fork to emulsify it into the sauce.

Add a half cup of olive oil, a tablespoon at a time, whisking to emulsify with each addition.

Emulsify all the marinade ingredients in a blender or a food processor.

Remove from heat, and whisk in the remaining tablespoon of butter until emulsified.

The chemicals emulsify the oil, forming balls that eventually fall to the ocean floor.