Emulsion Sauces Hot & Cold

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

2. Today’s Agenda • Quiz Review 4 • Quiz Review 5 • Key Concepts • Master Recipes • Hollandaise • Mayonnaise • Aioli • Béarnaise Session Six - Emulsions Hot and Cold

3. Key Terms • Emulsions • Emulsifiers • Coalescence • Beurre Blanc, Rouge, etc. • Compound Butter • Béarnaise • Hollandaise Session Six - Emulsions Hot and Cold

4. Emulsions 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. Session Six - Emulsions Hot and Cold

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

6. Emulsifierscommon uses 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. 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 Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

9. Master RecipeHollandaise 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 Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

10. The Difference - Reduction Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

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

12. 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) Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

13. DerivativesHollandaise and Béarnaise • Hollandaise • Maltaise • Béarnaise • Choron • Foyot Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

14. 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 Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

15. Compound Butter – ExamplesOn Cooking page 249 • Basil Butter • Herb Butter • Maitre d’ Hotel • Crayfish • Montpelier • Red Pepper • Shallot Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

16. Hot Butter Preparations • Beurre Rouge • Beurre Blanc • Beurre Fondue • Monte au Beurre Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

17. Hot Emulsionsmaster recipe • Create fond or reduction • Remove from heat • Add small amounts of whole butter • Swirl or stir continuously • No drastic heat changes Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

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

19. Mayonnaisemaster recipe • Mayonnaise • Oil • Egg yolk • Lemon • Salt • Pepper • Mustard • Distilled Vinegar 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 Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

21. Lab Todayeveryone individually makes hollandaise/béarnaise Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

22. Moments of DemonstrationLab 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) 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 Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

24. 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 Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

25. 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 Session Six - Emulsions Hot and Cold Session Six – Emulsion Sauces

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