Advertisement
Liaison by emulsion
Appears in
Published 1978
A liaison by emulsion is a successful and homogeneous combination of two products that are naturally incompatible: for example, water and fat-oil, butter, cream, etc.
A third element – unrelated to either of the original products, but sympathetic to them-takes on the role of go-between, or catalyst and brings the two together. This element can be egg yolk, mustard, etc.
Cold emulsified sauces (mayonnaise and its derivatives) and hot emulsified sauces (béarnaise, hollandaise and their derivatives) are sometimes a bit risky for the cook at home; to make them less capricious, I have developed the detailed recipes you will find at the end of this chapter.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title