This whisk is supposedly designed for better emulsifying. Emulsification is what happens when you whisk oil into vinegar until they form a smooth combined liquid. What happens is the oil becomes broken into tiny drops that are suspended in the thinner liquid, and well distributed enough that the two liquids look combined.
This emulsifying whisk is made for emulsifying gravies, vinaigrettes, and sauces like Hollandaise sauce. Six coil-wrapped branches supposedly transform oil into tiny droplets. It is advertised as great for whipping vinaigrettes, egg whites, heavy creams and mayonnaise. Dishwasher safe stainless steel.
What do you think - do you use a whisk like this?
• Large emulsifying whisk, $14.99 at Fresh Finds