What You Need to Know
Combining butter with egg yolks and an acid, such as lemon juice, to create a stable emulsion. The process involves slowly adding the butter to the egg yolks while mixing, to create a smooth and creamy texture.
Italian mousseline is a key component in Italian sauces, such as hollandaise and beurre blanc.
Steps
- 1.
Salsa Olandese (Italy): Forms the emulsified base for this classic egg-enriched butter sauce
- 2.
Beurre Blanc (France): Provides the stable emulsion structure for the shallot-infused butter sauce
- 3.
Sabayon (Piedmont, Italy): Creates the light foamy texture when combined with Marsala wine
The Science
Primary Reaction
emulsification