Welcome back to the French Cooking Academy Channel my name is Stefan and Today it is technical day now if you're New to the channel or if you forgot when I'm rotating every month with different Videos and we start the month with a Starter we follow on with a main then a Side or dessert last week we've done the Sauteed potatoes and we usually finish Off with a technical video doing an Explanation of technique a knife cut a Cooking method but today we're going to Be talking about emulsified sources what Is an emulsification what other Classification a very very broad Overview of all that with two Demonstration how to make first a Mayonnaise with mustard and then how to Make something that is amazingly Versatile which is called The Garlic Mousse let's get started the first thing We need to know about emulsified sources Is that they fall under two main Category the first category is called The cold emulsified sources and that Includes everything that is a dressing a Mayonnaise or mayonnaise based Derivative plus the preparation based on Such as the ioli or the garlic mousse That we're going to see in this episode That is the first category the second Category is called the warm ulfi sauces And these are the bur blon and the Famous holles sauce that everybody makes
The bees and all the derivative these Are sources you make on the stove now We're not going to spend any more time Talking about those they can get a Little bit complex and this is the first Episode so we're going to concentrate on The cold MiFi sources with some Demonstration now before we can make an Emulsified Source you of course need to Understand what is an emultion what is The process of emulsification and for That matter there's one thing we can do Is a quick demonstration and making a French dressing will give you all the Answers if you need to understand Emultion nothing bits making a simple Basic French dressing so what is the Components usually we're going to have a Little bit of salt we're going to have I'm using white pepper on here okay and Then these two liquids that are IM Missible they're not soluble together Oil And here for instance vinegar because it Contains lots of water so for dressing Typically we're going to have about 3 Tablespoon of Oil okay so I've got my oil on here and We're going to follow by one tablespoon Of vinegar and see what Happened a good tablespoon in here and I'm going to put this in here So there we have it what do you see on Here you can clearly see that the oil
And the vinegar don't like to blend Together they kind of coexist and you Get a Clear Pond of vinegar and a clear Side of oil this is what we refer to are These liquid that are IM missible They're not soluble together and if you Want these two to mix you're going to Have to do an action which is Emulsifying if you don't do anything They will never come together but if you Want to make a dressing you're going to Have to emulsify Emulsifying is the action where you're Going to take for instance a whisk we're Going to force everything together we're Going to create microscopic bubble and Also introduce lots of air so let's do It I'm Amify okay we got air all the oil and Vinegar is now broken into tiny tiny Microscopic pieces and Bubbles and Everything and what do I've got here I've got a new compound aifi Source this Is the ultra basic French dressing but What if I stop whisking and I leave my My bowl like this what what's going to Happen is that the oil and the vinegar Are going to return to the Natural State The oil is going to separate and the Vinegar is also going to separate this Is why typically these dressings or most Of the things are call an instable Emotion all right that's great so we've Created a French dring it is an unstable
Emotion but what about if you want Something a bit more stable right you Want your dressing not to fall apart After a mere minutes and to be able to Put it on the table so it stays that way Now if you want to have something more Stable in your Emulsion you need to add Another component which is an emulsifier Such as the classic mustard the Components of mustard act as a an Emulsifier it is basically a stabilizing Agent that's going to help that vinegar And oil to stick together longer okay so I've got my salt and pepper on here I'm Going to add my So-Cal emif fire okay I'm going to start here for instance With my vinegar now the order is a Little bit different so I've got my Spoon of vinegar I'm going to start that Mixing like we had Before and making a little potion a Little mixture look at This okay so I've got all that stuff on Here and from here if I basically now Start to add oil and Whisk I'm going to have Something that is going to be much Thicker and create a bit of a paste like Consistency you see let me take a spoon And show you so let's have a look and Compare the two this is the dressing We've made to start with with just and The basic and the emulsification with Just the oil the vinegar you can see the
Color and it's quite liquid this is the Mustard vinegret with the m fire and What's happening you get something much Thicker kind almost like a mayonnaise Like consistency and that mixture Because of the mustard is going to stay That way for much longer time than this One and this is why a lot of time in Preparation in sauces mayonnaise and Other things we use mustard or other Elements to help that Emulsification to become stable that Said even though adding mustard in your Dressing still is an unstable emotion if You leave this long enough for days it Will tend to separate again if you want To have something absolutely stable and To make something that is called a Stable emultion a stable source for that You need eggs so let's have a look at The Min so when I've mentioned eggs I Should have said egg yog because the egg Yok is the one component responsible for The creation of stable emotions such as The May Source a May source and O Derivative are labeled as stable emotion The letin conent into the egio really Allows for the preparation to be totally Stuck it's like a glue basically and When you have your emotion it makes a Solid mass and then it stays that way so While the egg is great at really making That stable emotion and solidifies Everything it is not a great emulsifier
As such this is a great glue Factor but To help the emotion to happen quickly it Is not that good this is why mustard is Used a lot of time when you make a Mayonnaise it is good for the taste but The trick is you add mustard with the Egg yog because then you've got a really Strong emulsifying mixture that you can Use and as soon as you put the oil Everything will start sticking together Like mad so here I'm going to do Demonstration without using mustard just To show you how the process works so to Make our second emulsified Source the co Source which is the Min Source we have The same principle so here we're using Some salt and pepper for the seasoning But keep in mind that the pr principle Of an emotion you need to have the two Components that are oil and water or Something that contains water that is Very very important otherwise nothing is Going to happen it's very obvious when You have a dressing because oil and Vinegar is lots of liquid but here we Only have the salt the pepper I'm going To have an egg yolk and if I add the oil You think well where is the water well There's a little bit of water contained In the egg y here but that is not much So you need to add something some Element of water you could add water in There one or two teaspoon but instead I'm going to be using here vinegar and
For that person because we don't have The mustard so we need to re work so I'm Adding a little bit of vinegar in there With my EG yolk and that is going to Make my base Mixture okay so if you have a better View the air bubbles and it's kind of Nice and for me but remember we don't Have mustard and the egg yolks is very Weak for the emulsifications so we're Going to want to add Oil little bit of the time on here with This type of mayonnaise so I've got that Creamy mixture already but you see the Process without the mustard is very slow So it's doable the the the traditional Mayonnaise without mustard which is the Original can be made it is just a little Bit slower but you need to be aware of The steps okay so I'm going to keep on Going and show you the result at the end So there we have it the mayonnaise is Done it's ready it's nice and creamy and Hopefully by now you get a better Understanding of that emulsification Plus the the series of emulsified Sources we're starting with the basic The basic emotion with no emulsifier the French dressing that start to Disassociate you always need to beat it And to recreate the emotion that is Temporary is short live if you add Mustard which is an emulsifier you help The dressing to become a little bit
Creamier and avoid splitting too fast But it is still unstable and when you Use egg yolks and you create a sauce Like a mayonnaise respecting of course The principles of having enough water Enough oil you get a sauce that is now Solid and this is called a stable Emulsified sources which is the Mayonnaise this is the key principles But there still an exception of course And that is the product made with garlic So to finish let's talk about the Exception which is the preparation based On garlic so it is like a May sauce such As the ioli which is a preparation where Lots of garlic bulbs are crushed with Salt and then we mix oil through to Create a emulsification but also have Something stable so garlic has got that Power to emulsify it also has all this Fiber and viscosity and some component That actually can create a mayonnaise Looking sauce that is stable without the Use of eggs and the libanese way of Making that garlic sauce is called Tom In Arabic Tom means garlic by the way is Uh done with a food processor in the Modern world and I've tried that version And I was really amazed to see that the Food processor with a neutral oil and Plenty of garlic create like a very airy Emulsification almost like a mousse is Why I like to call this the garlic Mousse it's very easy very simple very
Fast and it is super versatile this is Why I want to finish with this it's Going to be the start of the show for This video let's go now if you want to Make that garlic mousse very simple You're going to need some garlic some Neutral oil salt pepper bit of lemon Juice the garlic I'm using this large Garlic clove and that can be Mexican Garlic Russian garlic there's this very Large clove compared to the small ones We have in France and Italy I think the European ones a bit too strong for my Taste for this kind of sauce I is really Too pungent because as you can see There's a lot of garlic for the process And you're going to need a food Processor this is Paramount let's do it As I said food processor you want to Have a small food processor you you Don't want to use an immersion blender a Stick blender whatever you need a food Processor that works best we're going to Have the garlic in here just weave the Salt to start with and we're going to Process this into a paste and let's Go after a minute we're going to start To Slowly incorporate some oil and really Let that emul emulsification process Happen so you can see that on the corner You can see it mixes the oil with the Garlic you don't want to go too fast Okay so little bit by little bit let's
Have a look I've added roughly what About a tablespoon you see that white Mixture that I've got it start to be Mousy already we're on the way so you Keep on going until you got half about Half the oil so that you check the Consistency and you keep on processing Oil bit by Bit when we're halfway through will stop You see that mixture still very mousy Very nice I'm going to take my lemon Juice and I'm going to start to add a Bit of it usually it's a juice of one Lemon but I'm going to be easy with the Lemon so don't go overboard when you add Stuff bit by bit and then we Process now for the last step once You've mixed for about 40 seconds with The lemon you check the consistency you Still have a mous perfect what you're Going to do from the top and from the Feet of the fot processor you're going To slowly add the rest of the lemon so The oil from the top so imagine you got A bit of oil extra I've got a bit of Lemon juice extra and you taste you make Sure it's not too pungent and that's About it and you keep on processing Until it's done up let's go you see the Consistency look at that can see that That mousse and I can add now if I want Some uh you know some pepper it's Optional I like to add a little bit of White pepper in there or you can add
More lemon you could add some herbs if You want anything you want and you got The base you got your garlic mousse and We're ready I'm going to do a final Process and put this into a bowl and This is how the final product looks like Like the garlic moous super veratile you Can use as a dip as a sauce as a steer FR and it will keep in your fridge in an Airtight container for a week or more Now if you have any question regarding UL F sources use the comment section and For the one of you that want to learn More about the intricacy of source Making check our course Link in the Description we cover all the theory the Basic techniques the stock making and 30 Classic French sources as for me I will See you next week with another cooking Video we're resuming the recipe so I Hope to see you then take care all bye Some kind Ofly baby [Music] [Music] You [Music] Me to over it Baby
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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