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SauceThe Hidden TableUpdated 2026-09-04Reviewed 2026-09-04
Emulsion
A stable mixture of ingredients that normally do not combine, such as oil and liquid.
Context
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.
Example
Emulsions appear in vinaigrettes, aioli, beurre blanc, and creamy sauces.
How THT uses it
THT uses emulsions to create polished sauces from citrus, herbs, oils, and Caribbean aromatics.