Emulsification science (mayo, aioli, hollandaise family)
I
Origin
Not yet written for this entry.
II
Description
Emulsification is the technique of suspending fat droplets in a water-based liquid (or vice versa) to create a stable, creamy sauce. Mayonnaise, aioli, hollandaise, béarnaise, beurre blanc, and vinaigrettes are all emulsions — each using a different fat (oil, butter), a different continuous phase (egg yolk, vinegar, wine reduction), and a different emulsifier (lecithin in egg yolk, mustard, garlic). Understanding emulsion science means understanding WHY these sauces work and — critically — how to rescue them when they break.
III
The Thread
Not yet written for this entry.
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
The full training pages are part of membership.
Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
Enter · from $49 a year