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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

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

12. 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

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

14. 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

15. 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

16. 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

17. 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

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

19. 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

20. 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

21. 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

22. 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

23. 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

24. 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

25. 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

26. Session Six - Emulsions Hot and Cold
Homework
Read On Cooking:
Read Sauces:
Marinades, Vinaigrettes, International Sauces
Take the next Quiz:
Soup and Sauce Basics
Session Six - Emulsions Hot and Cold
Session Six – Emulsion Sauces