EmulsionTemperatureWindow [fact] v1.0.0

A butter-based emulsion sauce (pan sauce, hollandaise, beurre blanc) is stable between roughly 60–70°C. Below 55°C the emulsion breaks as fat solidifies; above 80°C the proteins in the butter's water phase curdle and the emulsion splits irreversibly.

Confidence

strong

Applies To

• Hollandaise and béarnaise — held in a bain-marie at 60–65°C; never over direct heat.
• Pan sauces — butter is whisked in off-heat (< 80°C) to mount the sauce.
• Beurre blanc — held in a warm (not hot) place; direct boiling destroys it.

EmulsionTemperatureWindow [fact] v1.0.0

A butter-based emulsion sauce (pan sauce, hollandaise, beurre blanc) is stable between roughly 60–70°C. Below 55°C the emulsion breaks as fat solidifies; above 80°C the proteins in the butter's water phase curdle and the emulsion splits irreversibly.

Confidence

strong

Applies To

• Hollandaise and béarnaise — held in a bain-marie at 60–65°C; never over direct heat.
• Pan sauces — butter is whisked in off-heat (< 80°C) to mount the sauce.
• Beurre blanc — held in a warm (not hot) place; direct boiling destroys it.

Sources

Relations

related: [@recipes/method-pan-sauce, @recipes/pattern-veloute-base, @recipes/term-tempering] supplies-to: [@recipes/method-pan-sauce]

Confidence

strong

Source

• McGee, Harold. 'On Food and Cooking' (2004), Chapter 12: Sauces.
• Pépin, Jacques. 'La Technique' (1976).
• Modernist Cuisine — Emulsions.

Applies To

• Hollandaise and béarnaise — held in a bain-marie at 60–65°C; never over direct heat.
• Pan sauces — butter is whisked in off-heat (< 80°C) to mount the sauce.
• Beurre blanc — held in a warm (not hot) place; direct boiling destroys it.

Supplies To

• @recipes/method-pan-sauce