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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A high‑frequency ultrasound technique that creates nano‑sized oil droplets for ultra‑stable sauces.
Origin: French and Japanese haute cuisine (21st century) — France, Japan
See full technique reference →Ultrasonic waves (20–40 kHz) generate cavitation bubbles that collapse, producing shear forces that break oil droplets into 50–200 nm sizes. The process reduces interfacial tension and promotes homogeneous dispersion of emulsifiers such as lecithin or polysorbates, yielding a stable, uniform emulsion.
Primary Reaction
Cavitation‑induced droplet breakup and emulsifier micellization.
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