CONCEPT 36: EMULSIFIERS MAKE SMOOTH SAUCES

Question 1

Salad greens dressed with a broken vinaigrette can seem what?

Answer 1

Harsh and bristling in one bite, dull and oily the next.

Question 2

Vinaigrette relies on the principle of what?

Answer 2

Emulsification

Question 3

What is an emulsion?

Answer 3

Combination of two liquids that don’t ordinarily mix, such as oil and vinegar.

Question 4

Why does an emulsion need to be whisked so vigorously?

Answer 4

One of the two ingredients needs to break down into tiny droplets so tiny that they remain separated by the other liquid.

Question 5

What is the liquid in droplet form called?

Answer 5

Dispersed phase (vinegar in a simple water-oil vinaigrette) because the droplets are dispersed throughout the emulsion.

Question 6

What is the liquid that surrounds any droplets called?

Answer 6

Continuous phase (oil in a simple water-in-oil vinaigrette).

Question 7

Which phase is the outermost phase? What does this affect?

Answer 7

Because the continuous phase forms the surface of an emulsion, that’s what the mouth and tongue feel and taste first.

Question 8

Why doesn’t mayonnaise taste oily?

Answer 8

Because lemon juice is the continuos phase.

Question 9

What happens if you stop whisking? How is this fixed?

Answer 9

When enough vinegar droplets find each other the emulsion breaks - it needs an emulsifier to unify the sauce.

Question 10

Are eggs and emulsifier? What makes them such?

Answer 10

Egg yolks are an emulsifier because they contain lecithin, a phospholipid.

Question 11

How does lecithin work?

Answer 11

Lecithin molecules have two ends. One is attracted to water (hydrophilic), the other is repelled by water (hydrophobic) but is compatible with oil.

Question 12

What happens when egg yolks are added along with vinegar in a simple vinaigrette?

Answer 12

The emulsion changes: it’s now an oil in water emulsion, or more stable with the oil droplets suspended in vinegar, rather than the other way around.

Question 13

Why is oil suspended in vinegar when lecithin is added?

Answer 13

The hydrophilic end of lecithin dissolves in vinegar while the exposed hydrophobic ends form a shield around the droplets of oil.

Question 14

Why can mayonnaise form an emulsion of oil droplets suspended in vinegar or lemon juice?

Answer 14

Hydrophilic and hydrophobic components of lecithin.

Question 15

Is mustard an emulsifier like egg yolks?

Answer 15

Yes, but the emulsifying component in mustard is less effective than lecithin found in egg yolks.

Question 16

Name two classic French sauces that rely on emulsifiers?

Answer 16

Béarnaise and hollandaise.

Question 17

Do pan sauces rely on emulsifiers too? Explain.

Answer 17

Yes, swirling cold butter rather than softened into a finished sauce ensures a smoother, more emulsified result.

Question 18

Besides butter, mustard and egg yolks, what is another common ingredient in emulsified sauces? Explain.

Answer 18

Cornstarch acts by thickening and making it more difficult for the dispersed droplets to move about and coalesce.

Question 19

Do cakes need emulsifiers? Explain.

Answer 19

Yes, pound cake relies on the proper emulsification of eggs.

Question 20

Mustard, egg yolks and mayonnaise are three common what?

Answer 20

Emulsifiers

Question 21

TEST KITCHEN: STABILITY OF VINAIGRETTES MADE WITH EGG YOLK, MUSTARD AND MAYONNAISE.

Answer 21

Egg yolk was most stable; still emulsified three hours after being mixed. Mayonnaise showed signs of separation after 1 1/2 hours. Mustard started to break after 30 minutes. No emulsifier lasted 15 minutes.

Question 22

Did tasters prefer mustard, egg yolks or mayonnaise as an emulsifier?

Answer 22

Egg yolks (potent emulsifier) left and eggy flavor that wasn’t popular, mayonnaise (slightly weaker) created a creamy texture they liked, and mustard (decent emulsifier) tasted best.

Question 23

How can you add a hint of garlic to a salad?

Answer 23

Rub the bowl with a garlic clove.

Question 24

How long can a vinaigrette be refrigerated?

Answer 24

2 weeks

Question 25

Vinegar is what % water?

Answer 25

95

Question 26

Relationship between size of oil droplets and stability for vinaigrette?

Answer 26

Smaller droplets make a more stable vinaigrette; very slow drizzle.

Question 27

Does salt dissolve in oil? When should you season a vinaigrette?

Answer 27

Salt won’t dissolve in oil, so for even seasoning add the salt (and other seasonings and the emulsifiers) to the vinegar.

Question 28

Classic French (and correct) oil to vinegar ratio.

Answer 28

3:1

Question 29

Many modern recipes call for two ways to blend a vinaigrette.

Answer 29

Dump-and-stir or dump-and-shake.

Question 30

Proper amount of greens for a 1/4 cup of dressing.

Answer 30

8 to 10 cups of lightly packed greens; shouldn’t collect at the bottom of the bowl.

Question 31

Another name for garlic mayonnaise.

Answer 31

Aïoli

Question 32

What does the green germ in garlic taste like?

Answer 32

Bitter

Question 33

How long can aïoli be refrigerated?

Answer 33

3 days

Question 34

With aïoli, how do you maintain a smooth texture with the addition of garlic?

Answer 34

Make sure it’s finely minced; a rasp-grater works well - avoid garlic bombs.

Question 35

Test kitchen’s measurements of oil to egg yolks for aïoli.

Answer 35

1 large egg yolks and 3/4 C of oil.

Question 36

What oil wasn’t successful in aïoli? Explain.

Answer 36

The peppery, fruity flavor of extra-virgin olive oil was too overpowering; tasters preferred regular olive oil.

Question 37

How to create olive oil with only extra virgin and vegetable.

Answer 37

Blend equal parts of both.

Question 38

What should you do with water-based ingredients and egg yolks before adding oil? Explain.

Answer 38

The yolks contain both liquid and fats that must be emulsified before oil is added.

Question 39

Best way to mix mayonnaise: blender, by hand or food processor. Explain.

Answer 39

Blending, emulsion came out too thick; by hand worked beautifully, but after four minutes, arms grew tired; food processor pulls it together in 30 seconds - top choice.

Question 40

If you don’t want to consume raw eggs what is a good substitution?

Answer 40

Egg beaters.

Question 41

What are egg beaters made from?

Answer 41

Egg whites.

Question 42

Do egg beaters contain lecithin? Why does it work with emulsions, crème brûlée, Caesar dressing and hollandaise sauce?

Answer 42

Unlike lecithin, vegetable gums simply add viscosity and form thick “emulsions” - albeit slightly less rich tasting than real yolks.