How does yogurt prevent gravies from becoming too oily?

Question

Understand how yogurt adds body and reduces visible oil in rich gravies.

Answer 1

Yogurt helps prevent gravies from becoming too oily by emulsifying the fats and liquids, creating a smoother, more cohesive sauce that doesn't separate. The acidity in yogurt also helps to cut through the richness of the oil.

Detailed Explanation:

Yogurt's ability to prevent gravies from becoming overly oily stems from a few key properties. First, yogurt acts as an emulsifier. Emulsification is the process of combining two liquids that don't normally mix well, such as oil and water. Yogurt contains proteins and fats that help to bind the oil molecules with the water-based components of the gravy, preventing the oil from separating and pooling on the surface.

Second, the acidity of yogurt plays a crucial role. The slight tanginess of yogurt helps to balance the richness of the fats in the gravy. This acidity cuts through the heavy, oily feeling, making the gravy taste lighter and more palatable. It also helps to break down some of the fats, further contributing to a smoother texture.

Finally, yogurt adds body and thickness to the gravy. This increased viscosity helps to keep the oil suspended within the sauce, preventing it from separating out. The proteins in yogurt coagulate slightly when heated, contributing to this thickening effect.

Pro Tip:

When adding yogurt to a hot gravy, temper it first by mixing a spoonful of the hot gravy into the yogurt before adding the yogurt to the entire pot. This prevents the yogurt from curdling due to the sudden temperature change, ensuring a smooth and creamy gravy.