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Emulsion Sauces Hot & 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.

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Emulsion Sauces Hot & Cold

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Emulsion Sauces Hot & Cold

“Slow and

steady…”

Session Six - Emulsions Hot and Cold


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Today’s Agenda

  • Quiz Review 4

  • Quiz Review 5

  • Key Concepts

  • Master Recipes

    • Hollandaise

    • Mayonnaise

    • Aioli

    • Béarnaise

Session Six - Emulsions Hot and Cold


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Key Terms

  • Emulsions

  • Emulsifiers

  • Coalescence

  • Beurre Blanc, Rouge, etc.

  • Compound Butter

  • Béarnaise

  • Hollandaise

Session Six - Emulsions Hot and Cold


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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


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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


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Emulsifierscommon uses

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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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


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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


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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

ShallotsEgg Yolks

Cider VinegarButter

Water Lemon Juice

PeppercornsSalt

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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The Difference - Reduction

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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Hollandaise – “The Art of Emulsification”demonstration

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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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


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DerivativesHollandaise and Béarnaise

  • Hollandaise

    • Maltaise

  • Béarnaise

    • Choron

    • Foyot

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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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


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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


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Hot Butter Preparations

  • Beurre Rouge

  • Beurre Blanc

  • Beurre Fondue

  • Monte au Beurre

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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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


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Cold Emulsions

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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Mayonnaisemaster recipe

  • Mayonnaise

    • Oil

    • Egg yolk

    • Lemon

    • Salt

    • Pepper

    • Mustard

    • Distilled

      Vinegar

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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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


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Lab Todayeveryone individually makes hollandaise/béarnaise

Session Six - Emulsions Hot and Cold

Session Six – Emulsion Sauces


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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


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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


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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


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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


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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


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