Emulsify Me

Last night in class i took on the challenge of emulsified sauces. this included mayonnaise, burre blanc, and the big, bad Holindaise. the Holindaise sauce is known as one of the toughest challenges in the culinary world. if it breaks while your whisking the butting into the hot egg yolks... your screwed. you can however "save" it with several techniques. Adding a little bit of water to the bowl and whisking it in slowly, or adding a little more clarified butter. the key is in the cooking. if you overcook the egg yolks they get too thick and your sauce won't get frothy and lemon colored like it's supposed too. if you cook them too little the butter and the egg separate causing the eggs to "scramble." as you can see, it's a tedious process. I documented with pictures so you could see how much my sauce DIDN'T work when i sucked at listening to directions... wonderful. Cook along with me please! this will be good for you to try, stretch yourself.

So you start out with three egg yolks, little salt and pepper, and about one tablespoon of water, that was the part that i didn't hear him say so my sauce was ruined. actually i did everything else right, and if i had put the water in i would have had a perfect sauce. but alas, it was not lemon yellow.

You then begin to beat the yolks CONTINUOUSLY over boiling water until they are thick and steaming. yes, your arm will begin to cramp up, push through, you have too.

At this point they begin to get frothy and light lemon yellow, this is GOOD! keeeeeep whipping. right about now your arm should need to be amputated.

lift up your whisk, if the sauce is in what we call the "ribbon stage" your good. it should stream off your whisk in a ribbon into the bowel, and remember, i forgot to add the water so yours should be allot lighter in color than mine is in these pictures. Now your holindaise is complete, taste for seasoning, and add some fresh tarragon if you want. you can serve it on eggs Benedict as it's traditionally known, or one a good steak as well! ok.... go soak your arm in ice...

My mayonnaise, unlike my holindaise kicked butt. it was light, fluffy, perfectly seasoned. Chef complimented it! on the whole... extremely exhausting night. but what i now know is that i CAN emulsify... i should have some sort of badge for that, cause it is no picnic! Good luck on your holindaise... hold you head high.... emulsify.