Why different techniques for mayonnaise and hollandaise sauces?
There is very little difference between mayonnaise and hollandaise sauce; each is basically an emulsion of egg yolk and fat, with various emulsifiers and flavours added.
The significant difference is that one uses oil that is already liquid at room temperature, and the other uses butter, which must be melted at a higher temperature.
The question is, why can't they be made exactly the same way, but at a temperature that is just high enough to melt the butter, not more than 40°C or 100°F?
I.e. why does hollandaise also require being effectively cooked as well?
Best Answer
You can make mayonnaise with butter, using the same technique. The probable reason you don't find it on shelves is that it hardens up in the refrigerator, nobody wants to have to warm up their mayo to use it. You can make hollandaise with oil instead of butter.
Although both are emulsions, mayonnaise and hollandaise are different consistencies, achieved with different methods.
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Quick Answer about "Why different techniques for mayonnaise and hollandaise sauces?"
The techniques are not actually different. Both sauces are supposed to be made at a higher temperature. The heat is not meant to melt the butter, it is used because of the way the egg yolk proteins react to heat. Their ability to emulsify the oil and to foam up starts to show at around 50 C, but is optimal at 72 C.What is the difference between hollandaise sauce and mayonnaise?
Mayonnaise is an oil emulsion sauce made with beaten egg yolk and olive oil and lemon juice. Hollandaise is a butter emulsion sauce made with beaten egg yolk clarified butter (butter without its milk and water - just melt in a big pitcher.Which process involved in making mayonnaise and hollandaise is called?
Culinary emulsion can take two different forms; fat dispersed into water and water dispersed into fat. Common fat in water emulsifications include hollandaise, mayonnaise, aioli, milk, cream, and pan sauces. Water in fat emulsifications are most commonly found in the form of vinaigrettes and whole butter.\u201dWhat is the role of eggs in the preparation of sauces such as hollandaise and mayonnaise?
Hollandaise sauce and mayonnaise are good examples of an emulsion, the blending of two incompatible liquids such as oil and water. Since these two liquids don't mix, an emulsifier is needed to hold the oil molecules in the water without the ingredients separating. The lecithin in egg yolks is an excellent emulsifier.What is the difference between hollandaise and béarnaise sauce?
Hollandaise is an egg yolk mixture emulsified with unsalted butter and acid. Hollandaise is what is known as a French mother sauce, meaning it can be used to make a range of other sauces, including b\xe9arnaise. B\xe9arnaise sauce builds on hollandaise with egg yolks, butter, white wine vinegar, shallots, and tarragon.What's the difference between mayonnaise and hollandaise sauce?
More answers regarding why different techniques for mayonnaise and hollandaise sauces?
Answer 2
The techniques are not actually different. Both sauces are supposed to be made at a higher temperature.
The heat is not meant to melt the butter, it is used because of the way the egg yolk proteins react to heat. Their ability to emulsify the oil and to foam up starts to show at around 50 C, but is optimal at 72 C. This is why you should make both a mayonnaise and a hollandaise in a water bath for optimal results.
Since the mayonnaise also incorporates mustard, which helps with emulsification, and people have very powerful blenders, it is also possible to achieve an emulsified mayonnaise at lower temperatures. So you probably have come across recipes which do this as a time-saving shortcut. It is still not the recommended technique if you want to achieve quality.
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