Description
Creating a stable emulsion of butter and water using lecithin as an emulsifier.
Technical
Blending butter, water, and lecithin to create a stable emulsion, with a pH range of 6.5 to 7.5 and a temperature range of 70°F to 80°F.
Culinary Significance
This technique is unique in its use of lecithin as an emulsifier to create a stable butter emulsion, resulting in a smooth and creamy texture.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
nuttycreamyrich
Wine Analogy
Buttery Chardonnay
Coffee Analogy
Creamy latte
Perfume Analogy
Gourmand vanilla accord