Description
A delicate emulsion of egg proteins and milk fats stabilized by sugar.
Technical
Egg yolk lipoproteins (lecithin) emulsify milk fats while ovalbumin coagulates at 70-80°C to create viscosity. Sucrose delays protein denaturation.
Culinary Significance
Foundational sauce for desserts requiring precise temperature control to avoid curdling.
Science
Primary Reaction
Protein-lipid emulsification
Parameters
Temperature
78°C optimal
65°C to 83°C range
Time
10 minutes
8 minutes – 12 minutes
Equipment
Copper bowl (reduces sulfur odors)Bain-marieThermometer (±0.5°C accuracy)