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ESSENTIAL SAUCE TECHNIQUE Ever wonder why some sauces come out silky smooth, while others separate? It all comes down to emulsions! In this video, we see how pasta water works its magic in a classic aglio e olio sauce. The starch from the water acts as a natural emulsifier, binding the olive oil and water together into a perfect, creamy sauce. And here’s the cool part: this same trick applies when making salad dressings! Whether it’s Dijon mustard or honey, these ingredients act as emulsifiers ...
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