What You Need to Know
Whipping egg yolks with butter at a temperature range of 60°F to 70°F (15°C to 21°C) to create a stable emulsion. This process involves the formation of a stable emulsion through the manipulation of the fat molecules in the butter and the protein molecules in the egg yolks.
Lombard emulsification is a crucial step in creating traditional Lombard dishes, such as risotto alla milanese.
Key Parameters
Equipment
copper bowlwhiskdouble boilerthermometer
Steps
- 1.
Risotto alla Milanese (Italy): Creates creamy texture without cream
- 2.
Beurre blanc (France): Forms stable butter emulsion
- 3.
Avgolemono (Greece): Emulsifies eggs into broth
The Science
Primary Reaction
emulsification