Succeeding an emulsion by hand
Emulsified sauces are divided into two groups: cold emulsions and hot emulsions. In the first category are mayonnaise, hollandaise sauce, béarnaise. In the second, we find the butter sauce and the famous sauce of the region of Yves Camdeborde, the paloise. The principle is the formation of an emulsion of fat particles (oil or melted butter) in a non-greasy liquid (water, vinegar, lemon juice). Egg yolks are often used as a stabilizing agent for sauce. As this kind of sauce tends to curdle, it is necessary to stir at the right speed, add the fat at the right pace and maintain an ideal temperature. An entire program !
Hot emulsion!
The hot emulsion is delicate because you have to mix quickly and well so that the egg does not turn into an omelette. But one must also know how to stop before coagulation. We beat with the whip making an eight in the pan to integrate as much air as possible. The mixture should swell and should not stop stirring until the desired consistency is reached. This is very thorough because the sauce's success is played a few seconds. And Elisabeth knows it, a perfect sauce can make all the difference in a dish and lead straight to the final.
