after an emulsion has formed and
developed some viscosity should the oil
be added more rapidly.
The proportions of the two phases must
be kept in balance. For most emulsified
sauces, the volume of the dispersed phase
shouldn’t exceed three times the volume
of the continuous phase. If the droplets
are crowded so closely together that they
are in continuous contact, then they’re
more likely to pool together. When the
consistency of an emulsion becomes
stiff, this is a sign that the cook should
add more of the continuous phase to give
the droplets more room.Starting Slowly There’s a simple reason for
starting the emulsion slowly and carefully,
with small amounts of the dispersed phase. In
the early mixing, when little or no oil has yet
been emulsified, it’s easy for large droplets to
avoid the churning action of the whisk and