Description
Emulsification of butter and egg yolks to create a rich sauce.
Technical
The technique involves slowly pouring melted butter into egg yolks while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of butter to egg yolks. The optimal temperature for this process is between 15°C and 20°C.
Culinary Significance
This technique is unique in that it uses a combination of butter and egg yolks to create a rich and creamy sauce, commonly used in Italian dishes such as steak and asparagus sauces.
Science
Primary Reaction
emulsification
Parameters
Temperature
60°C optimal
40°C to 80°C range
Tempering range for egg yolks and butter
Time
10 minutes
5 minutes – 15 minutes
Equipment
Double boilerWhiskHeatproof bowl