What You Need to Know
Combining avocado oil and water with an emulsifier, such as lecithin, to create a stable emulsion. The optimal ratio of oil to water is 1:1, and the mixture should be heated to around 50°C to create a stable emulsion.
Avocado emulsion is a unique technique used to create a stable and flavorful sauce for dishes such as salads and vegetables.
Key Parameters
Temperature
20°C
0°C - 40°C
Time
1 minute
30 seconds - 2 minutes
Equipment
BlenderImmersion blenderWhiskMeasuring cupsMeasuring spoons
Steps
- 1.
Mexican Aguacate Mousse (Mexico): Base for traditional dessert emulsion
- 2.
Japanese Avocado Wasabi Dressing (Japan): Creates smooth texture for sushi accompaniments
- 3.
California Avocado Gazpacho (USA): Provides creamy mouthfeel in chilled soup
The Science
Primary Reaction
emulsification