What You Need to Know
Combining butter, water, and emulsifiers such as lecithin or mustard, and stabilizers such as xanthan gum or guar gum, to create a stable emulsion. The key variables are the ratio of butter to water, the type and amount of emulsifiers and stabilizers, and the temperature and pH of the mixture.
Butter emulsion is unique in that it involves the use of a combination of emulsifiers and stabilizers to create a stable emulsion, resulting in a smooth and creamy texture.
Key Parameters
Equipment
saucepanwhiskfine mesh strainer
Steps
- 1.
Beurre Blanc (France): Forms the velvety sauce base
- 2.
Ghee (India): Clarified butter emulsion
- 3.
Hollandaise (France): Stabilized butter emulsion with egg yolks
The Science
Primary Reaction
emulsification