messed up deglazing
hi. i'm an idiot and mixed together the white wine i was going to use to deglaze, with the mustard i wanted to add after it boiled down. is it still going to work or is it a waste of time to try it?
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hi. i'm an idiot and mixed together the white wine i was going to use to deglaze, with the mustard i wanted to add after it boiled down. is it still going to work or is it a waste of time to try it?
8 Comments
Emulsions are an attempt to blend two things that do not dissolve in each other, one fat-soluble and one water-soluble, e.g., oil and vinegar in your vinaigrette or butter and wine in a sauce. Emulsifiers, such as mustard, have complex molecules that can dissolve in both waters and fats, so they help create a more stable mixture. Heat, however, is the enemy of emulsification. With heat, the molecules in the mix move more quickly, and when like molecules bump into each other, they tend to stick together. So you get all the oil or butter sticking together and all the wine or vinegar. That's what it is for a sauce to break, and even an emulsifier can't always help you there.
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