🧈 Our favourite Fallow sauces from 1 base: The Butter Emulsion Butter Emulsion 4000 g Unsalted Butter, Diced 1600 g Water 1. Place the water and 3/4 of the butter into a saucepan and heat until the butter is melted and starting to simmer 2. Add the remaining butter, whisking to emulsify 3. Blitz to fully incorporate Sriracha Butter 15 g Confit Garlic 20-40 g Sriracha Lemon Juice & Pickled Lemon Juice Salt 1. Whisk in confit garlic, sriracha, lemon juice, pickled lemon juice and salt 2. Whisk or

#ICCAIn90Days Sauce It Up with Chef Sam’s Emulsion Tips! Chef Sam turned up the heat with expert tips on perfecting emulsion sauces! Our students learned to finesse warm sauces like Hollandaise and its tasty derivatives, from Choron (perfect with poultry!) to Foyot (a steak's best friend). For the perfect consistency, Chef Sam advised gradually adding a bit of warm water if the sauce got too thick. The class also dove into cold emulsion classics like Mayonnaise, Tartar, Remoulade, and Aioli and

Emulsion Polymerization; Ingredients, Mechanism, Features and Applications