What You Need to Know
The technique involves slowly pouring melted butter into egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are the ratio of egg yolks to butter and the speed of whisking. The optimal temperature for this process is between 15°C and 20°C.
This technique is unique in that it allows for the creation of a sauce with a rich, creamy texture and a delicate, buttery flavor, making it a staple in Italian cuisine.
Key Parameters
Temperature
60°C
20°C - 80°C
Time
15 minutes
5 minutes - 30 minutes
Equipment
Steps
- 1.
Salsa Maltese (Italy): Forms the base for this classic orange-infused sauce
- 2.
Béarnaise sauce (France): Adaptation using the same emulsification principles
- 3.
Hollandaise (Netherlands): Variation with lemon juice instead of orange
The Science
Primary Reaction
emulsification