Description
A warm, stable emulsion of egg yolk phospholipids and butterfat stabilized by acidic denaturation.
Technical
Egg yolk lecithin acts as an emulsifier to disperse butterfat globules (80-85% fat) in a continuous water phase. Heat (60-65°C) partially denatures yolk proteins while citric acid from lemon juice lowers pH to 4.5-5.0, strengthening the emulsion network.
Culinary Significance
The gold standard for rich, velvety emulsified sauces requiring precise temperature control. Serves as the foundation for multiple derivative sauces (Béarnaise, Maltaise).
Science
Primary Reaction
Phospholipid-mediated fat emulsification
Parameters
Temperature
63°C optimal
58°C to 65°C range
Must stay below egg yolk coagulation point
Time
8-10 minutes
5 minutes – 15 minutes
Depends on batch size and heat source
Equipment