Emulsion Sauces Hot & Cold “Slow and steady…” Soup and Sauce Basics Session Six - Emulsions Hot and Cold

Session Six - Emulsions Hot and Cold Today’s Agenda Quiz Review 4 Quiz Review 5 Key Concepts Master Recipes Hollandaise Mayonnaise Aioli Béarnaise Soup and Sauce Basics Session Six - Emulsions Hot and Cold

Session Six - Emulsions Hot and Cold Key Terms Emulsions Emulsifiers Coalescence Beurre Blanc, Rouge, etc. Compound Butter Béarnaise Hollandaise Emulsions: the coalescence of two normally insoluble liquid agents Soup and Sauce Basics Session Six - Emulsions Hot and Cold

Session Six - Emulsions Hot and Cold 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. Soup and Sauce Basics Session Six - Emulsions Hot and Cold

Session Six - Emulsions Hot and Cold Emulsion Overview Suspended Phase Fat (in milk, and mayonnaise-opposite in butter) Continuous Phase Water or other Liquid Emulsifier Protein based Starch based Soup and Sauce Basics Session Six - Emulsions Hot and Cold

Emulsifiers common uses 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. Soup and Sauce Basics Session Six - Emulsions Hot and Cold 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. Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

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 Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

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 Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

The Difference - Reduction Hollandaise classic Béarnaise classic Cider vinegar Red wine vinegar White peppercorn Black peppercorn No herbs Tarragon and chervil Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Hollandaise – “The Art of Emulsification” demonstration Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Session Six - Emulsions Hot and Cold 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) Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Derivatives Hollandaise and Béarnaise Maltaise Béarnaise Choron Foyot Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Session Six - Emulsions Hot and Cold Compound Butters Requires a fat soluble flavoring agent Spicy Analgesic Time for the flavors to combine and mellow – together Then pipe or roll and freeze separately Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Compound Butter – Examples On Cooking page 249 Basil Butter Herb Butter Maitre d’ Hotel Crayfish Montpelier Red Pepper Shallot Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Hot Butter Preparations Beurre Rouge Beurre Blanc Beurre Fondue Monte au Beurre Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Hot Emulsions master recipe Create fond or reduction Remove from heat Add small amounts of whole butter Swirl or stir continuously No drastic heat changes Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Session Six - Emulsions Hot and Cold Cold Emulsions Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Mayonnaise master recipe Oil Egg yolk Lemon Salt Pepper Mustard Distilled Vinegar Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

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 Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Lab Today everyone individually makes hollandaise/béarnaise Session Six Group I Group II Group III Hollandaise/ Béarnaise Hollandaise 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 Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Moments of Demonstration Lab Preparation Please take 15 minutes as a group, before the end of class, to discuss and create the following information: A timeline for the execution of your individual recipes, the group recipes and the group’s experiment A list identifying who is responsible for which task A list of the “keys to success” for your dishes A list of “moments of demonstration” The expected outcome of your experiment (review the questions at the end of your note taking guide) Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

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 Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Session Six - Emulsions Hot and Cold 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. Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Session Six - Emulsions Hot and Cold Review - True or False Butter breaks very easily when heated. True Olive oil can act as an emulsifying agent. Metro’s official colors are blue and gold. Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

Session Six - Emulsions Hot and Cold Homework Read On Cooking: Read Sauces: Marinades, Vinaigrettes, International Sauces Take the next Quiz: http://www.quia.com/quiz/909670.html Soup and Sauce Basics Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces