Mixing, Whisking and Emulsifying

Gathers the mixing, whisking and emulsifying techniques used in food preparation, including creaming butter and sugar, whipping egg whites, and emulsifying sauces such as mayonnaise and hollandaise, covering the mechanical methods that combine or aerate ingredients into a stable mixture. Getting an emulsion to hold, rather than separate, depends on technique and temperature as much as ingredients, and the same mechanical skills scale from a small hand-whisked vinaigrette to a large batch of whipped cream for a bakery.