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Emulsion Science: Mayo, Hollandaise & Vinaigrette

Discover the techniques needed to hold certain vinaigrettes, hollandaise and mayonnaise together. Learn to make these sauces using ingredients typically found in your cupboard or refrigerator. Sample Caesar Salad, Eggs Benedict and Rockfish with Béarnaise sauce.Explore variations like aioli, tartar sauce and more. Create a basic vinaigrette using oil, vinegar and Dijon mustard as a temporary emulsifier. Learn how to transform Hollandaise into classic sauces such as Bearnaise. HANDS ON, Level: Intermediate.

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