aromatic broth with some olive oil. The
soup is finished at a vigorous boil, which
breaks the oil into tiny droplets and coats
them with a stabilizing layer of gelatin.
The consistency is thus a combination of
gelatin’s viscosity and the enriching
creaminess of the emulsified oil droplets.Guidelines for Successful
Emulsified Sauces
Forming Emulsions Emulsions have always
been considered fickle concoctions, by
chemists as well as cooks. One chemist wrote
in 1921 that contemporary books on pharmacy
were “filled with elaborate details as to the
making of emulsions,” and recorded two such
details: “If one starts stirring to the right, one
must continue stirring to the right, or no
emulsion will be formed. Some books go so
far as to say that a left-handed man cannot
make an emulsion, but that seems a little