how many grams of butter can be absorbed by 5 egg yolks?

my 5 egg yolks absorbed 75grams of butter today. finished product felt like it can absorb more fat.

what's the maximum it can absorb?

anyone else experimented?

eggs butter

Best Answer

There isn't too much of an upper limit that way. Yolks can emulsify a lot.

A single yolk can emulsify a dozen cups of oil or more. What is critical is the ratio of oil to water: there must be enough of the continuous phase for the growing population of oil droplets to fit into. For every volume of oil added, the cook should provide about a third of that volume in the combination of yolks, lemon juice, vinegar, water, or some other water-based liquid

(from On Food and Cooking by Harold McGee).

At the same time, an emulsion made with many cups of oil (or butter) per yolk is not going to taste the same, have the same texture, or be as easy to make as one made with more standard ratios. So while you probably could make a sauce with as much butter as you like, there is no good reason why you should try it. If you pick a good recipe, you have a much higher chance of ending up with something enjoyable.