Sauce and emulsion
Emulsion rescue
JA: 乳化の立て直し(にゅうかのたてなおし)
Emulsion rescue refers to techniques used to re-stabilize a broken emulsion.
What it means in a kitchen
In a working kitchen, an emulsion can break due to improper mixing or temperature changes. To rescue it, slowly incorporate a small amount of room temperature liquid (such as water or broth) while whisking vigorously until the emulsion re-establishes, typically within 1-2 minutes.
Common misunderstanding
Beginners often assume that once an emulsion has broken, it cannot be fixed. They may also add too much liquid too quickly, worsening the separation.
Example
When making mayonnaise, if the mixture separates, adding a teaspoon of warm water while whisking can help restore the emulsion.