Podcast
Questions and Answers
What are the three types of emulsions?
What are the three types of emulsions?
- Permanent (correct)
- Temporary (correct)
- Semi-permanent (correct)
- Plastic
What is the basic ratio and formula of ingredients for mayonnaise?
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.
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?
What is the basic ratio and formula of ingredients for hollandaise?
Describe the technique for preparing hollandaise.
Describe the technique for preparing hollandaise.
How are emulsions formed?
How are emulsions formed?
What can cause hollandaise emulsions to break?
What can cause hollandaise emulsions to break?
What can cause mayonnaise emulsions to break?
What can cause mayonnaise emulsions to break?
How can broken emulsions (cold) be fixed?
How can broken emulsions (cold) be fixed?
How can broken emulsions (warm) be fixed?
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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