SC - hollandaise, aioli, almedroch

[Decker, Terry D.]

To quote The New Professional Chef, which puts it more succinctly than I, an
emulsion is:

"A mixture of two or more liquids, one of which is a fat or oil and the
other of which is water-based, so that tiny globules of one are suspended in
the other.  This may involve the use of stabilizers, such as egg or mustard.
Emulsions may be temporary, permanent, or semi-permanent."

Bear

> Would someone care to define "emulsified" for me?  I gather that 
> it's a particular type of thickening.  And are emulsified 
> sauces different from those which are simply thickened by the 
> addition of egg yolks?
> 
> 
> Lady Brighid ni Chiarain of Tethba
> Barony of Settmour Swamp, East Kingdom
> mka Robin Carroll-Mann *** harper @ idt.net
> 
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