July 17, 2024, 05:27:34 AM
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Topic: Sauce of mustard and olive oil  (Read 1732 times)

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Sauce of mustard and olive oil
« on: March 17, 2021, 06:55:35 PM »
Hello dear friends!

I make a sauce with strong Dijon mustard (water, mustard seeds, vinegar, salt, citric acid, potassium metabisulfite) and Italian olive oil (oil of olives). Usually it goes very easily, and despite the concentrated mustard needs an important dilution, adding the oil in two steps suffices easily.

I tried to add all the oil in a single step and it failed. Long stirring with the fork couldn't get that little mustard in the oil. Adding more and more mustard (up to a first-step proportion I'd say) didn't help.

Do you have an explanation? Inverted emulsion, viscosity too low, needs air bubbles, others...?
Thank you!

Offline jeffmoonchop

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Re: Sauce of mustard and olive oil
« Reply #1 on: March 18, 2021, 01:21:50 PM »
May need to add more slowly to give it chance to emulsify

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