Where oil and water stop arguing because you're in charge.
Hot or cold - hollandaise, mayo, vinaigrettes, beurre blanc - this is about understanding shear, temperature, and patience. Emulsions teach finesse.
Also: how not to panic when it breaks.
Egg yolk + oil + control. If it breaks, you fix it.
Hollandaise with backbone. Tarragon brings attitude.
Butter held together by willpower and acid.
Three parts oil, one part acid. Adjust from there. Ratios over recipes.
Emulsified umami bomb. Anchovy isn't optional.
An emulsion disperses fat into tiny droplets in a watery base. A whisk supplies the mixing; yolk or mustard helps keep those droplets apart. Begin with a stable base, then add fat gradually.
| Sauce | Control | If it separates |
|---|---|---|
| Mayonnaise / Caesar | Add oil slowly; use pasteurized yolks | Start with a fresh pasteurized yolk and feed the broken mixture in gradually |
| Hollandaise / bearnaise | Gentle steam, warm butter, frequent breaks from heat | Try whisking into a little warm water; scrambled eggs require a restart |
| Beurre blanc | Cold butter, low heat, enough liquid | Remove from heat; whisk in a little water |
| Vinaigrette | Shake or whisk before serving | Separation on standing is normal |