Questions and Answers
What are the three types of emulsions?
What is the basic ratio and formula of ingredients for mayonnaise?
1 egg yolk, 1 tsp cider vinegar, 1 tsp water, ½ tsp prepared mustard, pinch of sugar, 8 oz neutral salad oil, 1 tsp lemon juice.
Describe the technique for preparing mayonnaise.
Combine yolks, vinegar, and mustard in a bowl. Whisk until foamy, gradually add oil until smooth and thick.
What is the basic ratio and formula of ingredients for hollandaise?
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Describe the technique for preparing hollandaise.
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How are emulsions formed?
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What can cause hollandaise emulsions to break?
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What can cause mayonnaise emulsions to break?
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How can broken emulsions (cold) be fixed?
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How can broken emulsions (warm) be fixed?
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Study Notes
Emulsions Description
- Three types of emulsions:
- Temporary: Simple mixtures like oil and vinegar (3:1 ratio).
- Semi-permanent: Includes a stabilizer, e.g., dijon mustard in vinaigrettes.
- Permanent: Uses lecithin as an emulsifier, e.g., mayonnaise and hollandaise.
Mayonnaise Ingredients and Ratio
- Essential components:
- 1 egg yolk (1 oz pasteurized)
- 1 tsp cider vinegar
- 1 tsp water
- ½ tsp prepared mustard
- Optional: Pinch of sugar
- 8 oz neutral salad oil
- 1 tsp lemon juice
Mayonnaise Preparation Technique
- Combine egg yolks, vinegar, and mustard; whisk until foamy.
- Gradually add oil in a thin stream while whisking continuously to achieve smooth and thick consistency.
Hollandaise Ingredients and Ratio
- Key ingredients:
- 2 oz white wine vinegar
- ½ tsp black pepper (mignonette)
- 2 oz cool water
- 4 egg yolks
- 12 oz melted or clarified butter (3 oz per yolk)
Hollandaise Preparation Technique
- Whisk egg yolks, salt, and lemon juice together.
- Cook over simmering water, whisking until thickened and ribbons form from the whisk.
- Gradually incorporate butter while whisking until thickened.
Formation of Emulsions
- Emulsions form when immiscible liquids combine under force, overcoming surface tension.
- Tools: Hand whisk, mixing machine with whisk, blender to create small dispersed particles.
Causes for Emulsion Breakdown (Hollandaise)
- Temperature issues with butter (too hot or cold).
- Butter added too quickly.
- Overcooked or undercooked eggs.
- Improper temperature maintenance for the sauce.
- Insufficient water content.
- Overworking due to excessive stirring.
Causes for Emulsion Breakdown (Mayonnaise)
- Excessively quick oil addition.
- Imbalance in oil and water content.
- Overworking after ingredient ratio is correct.
Fixing Broken Emulsions (Cold)
- Gradually whisk broken mayonnaise into a small amount of water in a clean bowl.
- If unsuccessful, start a fresh mayonnaise with egg yolks and incorporate the broken sauce, adjusting oil as needed.
Fixing Broken Emulsions (Warm)
- Gradually whisk broken hollandaise into a small amount of water (adjust temperature based on the sauce) in a clean bowl.
- If that fails, cook additional egg yolks, mix in the broken sauce, and adjust with more butter or water as needed.
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