i made some bomb gyoza recently, and as a dipping sauce i mixed some dark soy sauce, some szechuan chili oil, and some black vinegar. it immediately started to separate, so i was curious as to what would happen if i tried to emulsify it (i know, this is nontraditional). the only two natural emulsifiers i know are mustard, yolks, and garlic- i thought garlic would work best, so i tossed in a few cloves and hit it with the immersion blender- it only made a super temporary emulsion.
i know sodium citrate is an emulsifying salt most commonly used to make cheese melt more evenly, but could it have worked here? i had some in my pantry but this didnt dawn on me till right now
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