Mayonnaise: 20 parts oil: 1 part liquid: 1 part yolk
Hollandaise: 5 parts butter: 1 part liquid: 1 part yolk
Vinaigrette: 3 parts oil: 1 part vinegar
Rule of thumb: You probably don’t need as much yolk as you thought you did.
I like that he provides the simple ratios with some general advice up front and then includes some ideas about variations before throwing in a smattering of specific recipes that one could use. For my own part, most of these chapters could be cut down to two pages and then perhaps even then cut the book down to a single sheet for actual use in the kitchen.
Highlights, Quotes, & Marginalia
Part 4: Fat-Based Sauces
But what greatly helps the oil and water to remain separate is, among other things, a molecule in the yolk called lecithin, which, McGee explains, is part water soluble and part fat soluble.
Highlight (yellow) – Mayonnaise > Page 168
Added on Sunday, February 4, 2018
The traditional ratio, not by weight, is excellent and works beautifully: Hollandaise = 1 pound butter: 6 yolks. This ratio seems to have originated with Escoffier. Some cookbooks call for considerably less butter per yok, as little as 3 and some even closer to 2 to 1, but then you’re creeping into sabayon territory; whats more, I believe it’s a cook’s moral obligation to add more butter given the chance.
Highlight (yellow) – Hollandaise> Page 185
more butter given the chance! Reminiscent of the Paula Deen phrase: “Mo’e butta is mo’e betta.” Added on Sunday, February 4, 2018