Homogeneous describes an even, lump-free consistency in which all ingredients are finely distributed.

Origin

In the kitchen, a homogeneous mixture matters for doughs, sauces, creams and soups. It gives an even mouthfeel and helps everything cook or bake evenly.

How to

Add liquid gradually and scrape down the sides of the bowl in between. Use ingredients at a similar temperature. Soups and purées get especially smooth with an immersion blender or when you pass them through a sieve.

Common mistake

Adding everything at once, or stirring dry flour into hot liquid, creates lumps. Whisk the flour smooth with a little cold liquid first. You can tell a mixture is homogeneous when it runs evenly off the spoon, without chunks.

Related terms

Passing, Emulsion, Espuma