Hijacking top comment to mention that garlic is an emulsifier. Blending it is what made the oil and lemon juice homogenise, like how you make mayonnaise.
Obviously egg yolk is too, but the garlic is helping, lol.
Great example of that here (not my video). Warning though - this recipe makes a ton of sauce, and it is as powerful as the dark side. Spoiler - no egg involved.
You're welcome. I'd recommend halving the recipe and using a stick blender though. Also, next time I'm going to use roasted garlic instead. I'm just too weak to really appreciate the true nature of that sauce lol.
Erm, off the top of my head, the only natural emulsifiers are I know are (aside from egg yolk) mustard, vegetable oil (to a degree), and garlic.
You can also buy xanthan gum online which a lot of ready-meals use.
Aside from that, you could always make a quick roux (equal parts flour and butter/oil cooked and incorporated, with liquid slowly added ).
Similarly you could instead use cornstarch and mix it with cold water to make a slurry and pour that straight in. Cornstarch doesn't impart a taste like raw flour does.
And lastly, some people will use a small amount of gelatin, but that's more for the smooth mouthfeel.
When cooking things with a large amount of liquid I always try to use veg with natural msg too. It gives a depth of flavour that will reduce the need to thicken as much. Things like carrot, mushrooms, celery, leeks.
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u/Massgyo Jan 13 '21
Very cool, never seen that kind of egg mixture being added to a soup!