How to Sesame Emulsification

What You Need to Know

The technique involves blending sesame oil and water with a stabilizer, such as lecithin, to create a stable emulsion. The key variables are temperature, blending speed, and stabilizer concentration.

This technique is unique in that it requires a specific ratio of sesame oil to water and a precise blending technique to achieve a smooth and consistent texture.

Key Parameters

Steps

1. 1.

   Tahini sauce (Levantine cuisine): Creates the fundamental creamy base for dips and dressings

2. 2.

   Goma dare (Japanese cuisine): Forms the silky emulsion for shabu-shabu dipping sauce

3. 3.

   Zhoug (Yemeni cuisine): Stabilizes the fiery herb paste into a spoonable condiment

The Science

Primary Reaction

emulsification

Common Mistakes