2
votes
1answer
277 views

What are some alternatives to xanthan gum for stabilizing mayonnaise?

Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. The diet of my customers does not allow ...
7
votes
2answers
741 views

Why does Béarnaise separate as opposed to crème brûlée or lemon curd?

When making creme brulees in the oven, they are heated to something like 100° C, or over. When making bernaise, heating it like that is a sure way of making it separate. As far as I've understood, it ...
6
votes
1answer
1k views

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...