Description
Creating a stable emulsion with butter and water.
Technical
Using a combination of lecithin and xanthan gum to stabilize an emulsion of butter and water, resulting in a smooth and creamy texture. The process involves mixing the ingredients at a ratio of 3:1 butter to water, then heating the mixture to around 50°C.
Culinary Significance
This technique is unique in that it allows for the creation of a light and airy sauce with a distinct buttery flavor, making it ideal for sauces and dressings.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
20°C to 80°C range
Temperatures above 80°C can cause the emulsion to break.
Time
15 minutes
5 minutes – 30 minutes
Equipment
BlenderImmersion blenderWhisk