Garlic Aioli
Ingredients
Chemical Reaction Information
In this recipe, emulsification is the reaction that occurs. The olive oil and the water make up the emulsion and the egg yolks stabilise it. This emulsion is one that involves oil molecules within water instead of water molecules within oil. The oil and the water would normally be immiscible but, through the presence of the emulsifier (egg) they stay permanently mixed.
Evaluation
Without emulsification, this recipe would be dreadful. The taste would be lacking and bland because of the absence of the oil and water joining. This would be very much the same for the texture as well, having it stay very runny. The appearance would be highly affected by both of these aspects as well, with it appearing very runny and not maintaining its appealing, yellow colour. Overall, emulsification is what allows this recipe to be successful and, without it, the aioli would be a disaster.
Ingredients
- garlic cloves, chopped
- teaspoon sea salt or rock salt
- egg yolks
- 1 cup extra virgin olive oil
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons wholegrain mustard
- Process garlic, salt and egg yolks in a food processor until well combined.
- With motor running, slowly add oil through feed tube, processing to form a thick mayonnaise.
- Transfer to a bowl.
- Stir in water, lemon juice and mustard.
- Cover surface with plastic wrap and refrigerate until required.
Chemical Reaction Information
In this recipe, emulsification is the reaction that occurs. The olive oil and the water make up the emulsion and the egg yolks stabilise it. This emulsion is one that involves oil molecules within water instead of water molecules within oil. The oil and the water would normally be immiscible but, through the presence of the emulsifier (egg) they stay permanently mixed.
Evaluation
Without emulsification, this recipe would be dreadful. The taste would be lacking and bland because of the absence of the oil and water joining. This would be very much the same for the texture as well, having it stay very runny. The appearance would be highly affected by both of these aspects as well, with it appearing very runny and not maintaining its appealing, yellow colour. Overall, emulsification is what allows this recipe to be successful and, without it, the aioli would be a disaster.
Hollandaise Sauce and Eggs Benedict
Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Method
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
Chemical Reaction Information
In this recipe, emulsification occurs. The ingredients that participate in this reaction is the lemon juice and the butter. This emulsion is an emulsion which involved oil/fat molecules (butter) within aqueous molecules (lemon juice). The egg stabilises the emulsion and acts like an emulsifier. The eggs keep these molecules permanently mixed together.
Evaluation
Emulsification is key in this recipe. The taste is ameliorated through this reaction because there would be no sauce to even taste without this reaction. The texture is also enhanced for this reason also, as the sauce would not properly join without the creation of an emulsion. The overall appearance is enhanced through the fact that the sauce is properly joined and, with the texture correct, the appearance is also good. The overall appeal of the sauce is made better with emulsification and without it, the sauce would be horrible.
Ingredients
4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
EGGS BENEDICT
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise sauce, recipe above
Fresh chopped parsley, for garnish
Method
Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler.
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley.
Chemical Reaction Information
In this recipe, emulsification occurs. The ingredients that participate in this reaction is the lemon juice and the butter. This emulsion is an emulsion which involved oil/fat molecules (butter) within aqueous molecules (lemon juice). The egg stabilises the emulsion and acts like an emulsifier. The eggs keep these molecules permanently mixed together.
Evaluation
Emulsification is key in this recipe. The taste is ameliorated through this reaction because there would be no sauce to even taste without this reaction. The texture is also enhanced for this reason also, as the sauce would not properly join without the creation of an emulsion. The overall appearance is enhanced through the fact that the sauce is properly joined and, with the texture correct, the appearance is also good. The overall appeal of the sauce is made better with emulsification and without it, the sauce would be horrible.
Mayonnaise Recipe
INGREDIENTS
DIRECTIONS
Chemical Reaction Information
The ingredients involved with emulsification in this recipe are the eggs, lemon juice and the oil. The lemon juice and the oil make up the emulsion while the egg acts as an emulsifier, stabilising and keeping the emulsion permanently mixed.
Evaluation
In the recipe, the process of emulsification enhances the taste through the joining of the lemon juice and the oil to create a delicious sauce. The texture is also changed from a layer of oil on top of the aqueous layer of lemon juice to a thick, creamy sauce. The appearance allows for an appealing colour as well as an appealing look from the thickness of the sauce. The overall appeal is increased through the taste, texture and appearance all being improved through emulsification.
INGREDIENTS
- 2 large egg yolks
- 1 teaspoon Dijon mustard
- 4 teaspoons fresh lemon juice
- 1 cup vegetable oil
- Coarse salt and ground pepper
DIRECTIONS
- Place egg yolks in a food processor. (To avoid using raw eggs, substitute yolks from pasteurized eggs.)
- Add mustard and lemon juice. Pulse ingredients until well combined.
- With motor running, add oil in a slow, steady stream (mixture should become thick and emulsified). Season with salt and pepper.
- Refrigerate in an airtight container, up to 1 week.
Chemical Reaction Information
The ingredients involved with emulsification in this recipe are the eggs, lemon juice and the oil. The lemon juice and the oil make up the emulsion while the egg acts as an emulsifier, stabilising and keeping the emulsion permanently mixed.
Evaluation
In the recipe, the process of emulsification enhances the taste through the joining of the lemon juice and the oil to create a delicious sauce. The texture is also changed from a layer of oil on top of the aqueous layer of lemon juice to a thick, creamy sauce. The appearance allows for an appealing colour as well as an appealing look from the thickness of the sauce. The overall appeal is increased through the taste, texture and appearance all being improved through emulsification.