Emulsification — Cold (Lecithin and High-Speed Blending)

Ingredients

• 300 ml neutral oil (grapeseed or refined sunflower)
• 100 ml liquid base (water, stock, citrus juice, or fruit purée)
• 3–4 g soy lecithin (powder)
• 2 g fine sea salt
• 0.5 g white pepper

Method

1. 1
   Measure liquid base into a tall, narrow jug; add soy lecithin powder and immerse an immersion blender fully into the liquid.
2. 2
   Blend on high speed for 30 seconds until lecithin is fully dissolved (mixture will appear slightly cloudy).
3. 3
   While blending, add neutral oil in a thin, steady stream (2–3 mm diameter stream) directly onto the submerged blender head; maintain constant high speed.
4. 4
   Continue blending and adding oil until emulsion thickens and lightens in colour (approximately 2–3 minutes total blending time).
5. 5
   Once oil is fully incorporated, stop blending and season with sea salt and white pepper; pulse briefly to combine.
6. 6
   Transfer to a clean vessel and rest 2 minutes before use. Emulsion holds for 4 hours at room temperature or 24 hours refrigerated.