6 emulsions

Soup and Sauce Basics Session Six - Emulsions Hot and Cold

Emulsion Sauces Emulsion Sauces

Hot & ColdHot & Cold

“Slow and

steady…”


Today’s Agenda

Quiz Review 4 Quiz Review 5 Key Concepts Master Recipes

Hollandaise Mayonnaise Aioli Béarnaise


Key Terms

Emulsions Emulsifiers Coalescence Beurre Blanc, Rouge, etc. Compound Butter Béarnaise Hollandaise


Emulsion: A stable and uniform mixture of two normally unmixable liquids.

Emulsions may be of two types:

Oil-in water: Water is the continuous phase. Example is Milk and Cream

Water-in-oil: Water is the discontinuous phase. Example is Butter water accounts for 20%.

Emulsifier: Proteins, plant resins, gums and other large carbohydrate molecules including starch and other fine particles that can surround the dispense phase.

Emulsions


Emulsion Overview

Suspended Phase Fat (in milk, and mayonnaise-

opposite in butter) Continuous Phase

Water or other Liquid Emulsifier

Protein based Starch based


Emulsifierscommon uses

Emulsifier Source Use

Lecithin Egg yolk, isolated soy protein

Mayo, Caesar, commercial apps, foams

Arabinogalactan Gum

Mustard seed (bran)

Additional stabilizer

Casein Dairy products Beurre sauces, etc.

Session Six – Emulsion Sauces


Categories of Emulsions

Temporary – Unstable emulsion, example is oil and vinegar.

Semi-Permanent – Semi-stable, dressings using an emulsifier, example, mustard vinaigrettes.

Permanent- Stable, example mayonnaise.



Common Emulsions and Emulsion Sauces Butter, Cream, Milk Salad dressings

Vinaigrette, Caesar, etc Beurre sauces

Blanc, Rouge, Monte au Beurre Aioli & Mayonnaise Compound Butters Virgin Oils



Master Recipe Hollandaise and Béarnaise Sauce

Reduction: Used to add Flavor Egg Yolks: Used to emulsify the Butter Butter: Add flavor and consistency Lemon: Acidity cuts the fat feel of the butter

Basic Hollandaise Recipe

Shallots Egg Yolks

Cider Vinegar Butter

Water Lemon Juice

Peppercorns Salt



The Difference - Reduction

Hollandaiseclassic

Béarnaise classic

Cider vinegar Red wine vinegar

White peppercorn Black peppercorn

No herbs Tarragon and chervil



Hollandaise – “The Art of Emulsification”demonstration



Broken Emulsions


Hot Water Vigorously whisk a small

amount of very hot water into the sauce

New Yolk Whisk the sauce into a

fresh yolk (perhaps after straining)


DerivativesHollandaise and Béarnaise

Hollandaise Maltaise

Béarnaise Choron Foyot



Requires a fat soluble flavoring agent Spicy Analgesic

Time for the flavors to combine and mellow – together

Then pipe or roll and freeze separately

Compound Butters



Compound Butter – ExamplesOn Cooking page 249

Basil Butter Herb Butter Maitre d’ Hotel Crayfish Montpelier Red Pepper Shallot



Hot Butter Preparations Beurre Rouge Beurre Blanc Beurre Fondue Monte au Beurre



Hot Emulsionsmaster recipe


Create fond or reduction Remove from heat Add small amounts of

whole butter Swirl or stir continuously No drastic heat changes


Cold Emulsions



Mayonnaisemaster recipe

Mayonnaise Oil Egg yolk Lemon Salt Pepper Mustard Distilled

Vinegar



Cold Emulsions - Derivatives Aioli

Mayo, sub olive oil and add garlic Classically potato

Romesco Aioli, add panade, nuts and

seasoning (paprika) Rouille

Romesco minus panade, change seasoning



Lab Today everyone individually makes hollandaise/béarnaise


Session Six Group I Group II Group III

Hollandaise/

Béarnaise

Béarnaise Hollandaise Béarnaise

Derivative

(combined)

Choron Maltaise Foyot

Cold Emulsion Aioli Romesco Rouille

Butter Beurre Rouge Beurre Fondu Chipotle Butter

Protein Grilled Beef Poached Chicken

Seared Beef

Experiment Break and Fix Beurre Rouge

Break and Fix Hollandaise

Churn Butter from Cream


Moments of DemonstrationLab PreparationPlease take 15 minutes as a group, before the end of

class, to discuss and create the following information:

1. A timeline for the execution of your individual recipes, the group recipes and the group’s experiment

2. A list identifying who is responsible for which task

3. A list of the “keys to success” for your dishes

4. A list of “moments of demonstration”

5. The expected outcome of your experiment (review the questions at the end of your note taking guide)



Hollandaise/Béarnaise Practical In lab Today Each INDIVIDUAL will present their sauce to

the instructor for review and critique BEFORE it is combined with the groups to be made into a small sauce

You have today and today only for success



Review - True or False Choron is a derivative of Hollandaise. False

Béarnaise is intended for grilled meats. True

Sauce Romesco is always made with olive oil. True



Review - True or False


Butter breaks very easily when heated. True

Olive oil can act as an emulsifying agent. True

Metro’s official colors are blue and gold. True


Homework

Read On Cooking: Read Sauces:

Marinades, Vinaigrettes, International Sauces

Take the next Quiz:


http://www.quia.com/quiz/909670.html

6 emulsions

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