How to Emulsify Crisco

Emulsions are often used to create salad dressings and other sauces.

Many liquids will blend with the application of high-speed mixing techniques but, for those which do not, a special emulsifying agent must be added to the mixture. Crisco is a shortening containing 100 percent vegetable oil which does not mix with water. To create an emulsion with Crisco, you must have the proper ingredients on hand. Does this Spark an idea?

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Crisco
Water
Lecithin powder
Mono-diglycerides
Egg whites
Large mixing bowl
Blender

Instructions

- 1
  
  Gather your ingredients including Crisco and the liquid with which you plan to emulsify it. You will be creating a mixture which consists of 75 percent fat -- in this case Crisco -- and 25 percent of your secondary ingredient. Measure the ingredients using a 3-to-1 fat to liquid ratio to ensure a proper mixture.
- 2
  
  Place the Crisco and your secondary ingredient into a large mixing bowl. Add your emulsifier in the form of lecithin powder, mono-diglycerides or egg white. Lecithin and mono-diglycerides have been proven to create lasting bonds between lipids and other water-based liquids which result in "permanent" emulsions. Egg whites are known only to create temporary bonds which remain unstable and will break down over time. If the emulsion is to be baked or cooked immediately, egg whites should suffice. If the emulsion is to be more of a suspension, like salad dressing or frosting, lecithin or mono-diglycerides are required.
- 3
  
  Blend your Crisco, secondary ingredient and emulsifier together at high speed for a total of about one minute. If using egg whites as your emulsifier, blend the Crisco and secondary ingredient together at high speed for about one minute, then add the egg white slowly while beating for an additional 30 seconds on slow speed.