By Devi Poojari
Emulsifiers, or surfactants are basically chemical magnets that help bind molecules of oil and vinegar together. Adding a teaspoon or few of these while baking, for salad dressings and sauces tend to have improved results in the final dish. Here is a list of common ingredients you can use.
Usually most types of natural honey work well while making glazes, icing or even when added to salad dressings. Unless the honey is flavoured with another ingredient, use only a little bit to avoid excessive sweetness.
The protein in the yolks are divisive but interesting in a way that certain molecules adhere to the oil and certain to vinegar; making it ideal for a smooth hollandaise sauce.
Preferably using Dijon mustard while making salad dressings or sauces ensures that the oil and acidic agent like lemon juice or vinegar turn creamy and light in texture.
Serving the same purpose as molasses but without adding too much flavour, mayonnaise is a great way to ensure that the sponge for cakes stay moist and don’t dry out while baking.
The sweet, smoky flavour of molasses can be rather overpowering if not used cautiously while baking cakes, cookies and other baked goods.