#french-cooking

Classic French vinaigrette technique. Ratio: 3:1 oil to acid (eternal rule). Base: 1 tbsp Dijon mustard (emulsifier). Acid: red wine vinegar or lemon juice. Oil: extra virgin olive oil. Method: 1. Whisk mustard with acid and salt. 2. Slowly drizzle oil while whisking constantly. 3. Emulsion forms (thickens and lightens). Variations: shallots, herbs, honey. Explain emulsion stability, lecithin in mustard, and temporary vs permanent emulsions. Store properly to prevent separation.

Foolproof hollandaise and troubleshooting. Classic recipe: 3 egg yolks, 1 tbsp lemon juice, 10 tbsp clarified butter (warm), cayenne, salt. Method: 1. Whisk yolks with lemon in bowl over simmering water. 2. Slowly drizzle butter while whisking constantly. 3. Thicken to coat spoon. Remove from heat. Fix broken sauce: 1. New bowl, 1 tbsp warm water. 2. Slowly whisk in broken sauce. 3. Emulsion reforms. Temperature critical: 145-150°F. Uses: eggs Benedict, asparagus, salmon. Explain emulsion science and egg yolk lecithin.