The Emulsion Family: Alchemy of Fat

Master the most delicate and notoriously difficult sauces. The magic of binding fat and liquid into a creamy masterpiece.

Advanced

Lessons (4)

1. 1. Foundation: Clarified Butter

   The pure fat required for high-grade emulsions. Removing milk solids for a clean, stable sauce.

   ClarificationHeat Control
   20 min
2. 2. Hollandaise: The Mother Emulsion

   The golden warmth of egg yolks and clarified butter.

   EmulsificationDouble Boiler
   30 min
3. 3. Béarnaise: The Herb Master

   Hollandaise transformed with a tarragon and shallot reduction.

   Reduction
   25 min
4. 4. Choron: The Rosy Emulsion

   Béarnaise tinted with sweet tomato pincé.

   Coloring
   10 min