Emulsion

A stable mixture of ingredients that normally do not combine, such as oil and liquid.

Emulsion matters because it gives guests a clearer way to read a menu: not only what is being served, but what kind of technique, texture, memory, or hospitality decision is behind it.

Emulsions appear in vinaigrettes, aioli, beurre blanc, and creamy sauces.

THT uses emulsions to create polished sauces from citrus, herbs, oils, and Caribbean aromatics.