The Chef wanted like to exploit fats from the cooking of fishes, which are very tasty. We wanted
to make an emulsion with this fat, without adding the taste of an egg like in a mayonnaise.
An emulsion is a dispersion of two non miscible liquid phases.
In a mayonnaise sauce, for example, the emulsion is made with droplets of oil (dispersed liquid
phase) in a egg yolk (continuous liquid phase), that possesses surfactant proteins and lecithinsxxx.
III.18.3. Example of emulsion: the butter in Kientzheim sauces:
Test of Kienztheim sauces xxxi with a whole egg and some clarified butter.
· A whisk with very fine sticks (0.5 mm of diameter).
· A container (20 cm of diameter).
· Cold room (brand Dagar) with constant T°C 2°C; precision 2°C.
· Some tasty butter: here an orange-coloured/ lemon butter and spices.
· A whole egg.
1. Prepare clarified butter.
2. Break the egg in the container.
3. Add one pinch of salt and homogenize.
4. Pour the clarified butter drops in drop by whipping the white of egg , like a classic mayonnaise. We
have to shake the mixture in a same way and not to add some air into it.
5. The solution whitens gradually as we introduce the butter.
6. When the mixture is set and viscous, cool it in the fridge about one minute. Thus, the mixture will
become more firm and we can then add the rest of the clarified butter.
Figure 44 : Emulsion of clarified butter
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III.18.3.4. Discussion/ Interpretation:
This emulsion is less firm than a classic mayonnaise. According to the Chef, the taste of the egg
is too strong and the taste of the butter not enough highlighted. Two solutions can be possible: either to
get bigger fat droplets (using a fork) or to use an alternative of the egg.
III.18.4. Example of emulsion: the butter in Kienzheim without the taste of the egg yolk:
III.18.4.1. Introduction :
If we want to increase the flavour of the fat phase, it is necessary to disperse smaller fat droplets
in the other liquid phase: the use of a hand mixer instead of a whisk is useful.