⚙ Fat in a Thin Stream: How to Do It and How Long It Takes

Fat in a Thin Stream takes 1 min most of the time.

The thin stream is everything: fat that goes in too fast can't bind, and the sauce breaks. For mayonnaise and hollandaise, if this happens, start with a fresh yolk and slowly add the broken sauce to it; if the sauce is too thick, thin it with a teaspoon of water.

Time by Dish

Examples from the Recipes

• Add the oil and lemon juice in a thin stream, while Tahini, until a smooth paste · 1 min · Homemade Harissa from Oven-Roasted Peppers and Garlic
• Add the olive oil gradually, while blending In a blender, until a smooth paste · 1 min · White Bean Puree with Olive Oil
• Add the oil in a thin, slow stream, while the immersion blender is running, alternating with the rest of the lemon juice, until a thick emulsion forms · 1 min · Lebanese Toum – Creamy Homemade Garlic Sauce
• Add the olive oil in a thin stream, while Tahini, until to an even sauce · 1 min · Pesto Genovese
• Add the olive oil in a thin stream, while Tahini, until to an even texture · 1 min · Homemade Pistachio Pesto
• Add the canola oil gradually, while the food processor is running, and process 3-4 more minutes, until the paste is smooth · 4 min · Homemade Whole Sesame Tahini

Tips

• Pesto keeps in the fridge about two weeks in a closed jar, covered with a layer of olive oil. The top layer darkens from the air, and that doesn't mean it has spoiled.

Recipes with Fat in a Thin Stream

Homemade HarissaPasta with PestoHomemade Tunisian Harissa with Toasted Caraway and CorianderBlack Olive SpreadCherry Tomato Salad with PestoHomemade HarissaWhite Bean Spread with Olive OilRed Bean SpreadCilantro Walnut SpreadBlack-Eyed Pea Spread with Lemon and GarlicHomemade Tunisian HarissaHomemade Pesto Pasta with Walnuts and Basil

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