The Science of Emulsions
Temporary vs Permanent Emulsions
Oil and water are immiscible — they do not mix. A vinaigrette is a temporary emulsion: you force oil droplets into the aqueous phase by mechanical agitation, but without a true emulsifier they will re-separate within minutes. Mayonnaise is a permanent emulsion: the lecithin in egg yolk acts as a surfactant, reducing the surface tension between oil and water and forming a stable, semi-solid structure that does not separate at room temperature. The difference is the emulsifier.
Breaking & Rescuing Emulsions
A mayonnaise breaks when oil is added too fast (before existing droplets are fully coated), when the ingredients are too cold (fat crystallises around the emulsifier molecules), or when the ratio of oil-to-emulsifier is exceeded. Rescue a broken mayo: start with a fresh egg yolk in a clean bowl, then slowly add the broken sauce while whisking — the fresh lecithin re-emulsifies the broken mass. Alternatively, add a few drops of boiling water and whisk vigorously — the starch gelatinises and acts as a secondary emulsifier.
The Composed Salad
Beyond the Tossed Greens
A composed salad is constructed rather than tossed — each component is prepared separately, seasoned independently, and arranged deliberately on the plate. The classic example is Salad Niçoise: each element (potatoes, haricots verts, tomatoes, tuna, olives, eggs) is cooked and dressed separately at different temperatures, then assembled into a layered presentation. The discipline required is the same as any plated dish: mise en place, independent seasoning, intentional arrangement.
The Cold Station Repertoire
Prepare four components in one service: (1) a scratch mayonnaise that holds without breaking, (2) a classic vinaigrette emulsified with Dijon mustard, (3) a composed Salad Niçoise with all components prepared and seasoned separately, (4) a compound butter (herb and garlic).
Success criteria: Mayonnaise is glossy, stable, and holds on a spoon without weeping oil. Vinaigrette emulsifies visibly when shaken and holds for at least 90 seconds. Niçoise components are each properly seasoned and cooked. Compound butter is firm, evenly mixed, and formed into a roll.
Phase 1 Practice Exercises
12 exercises to build skill through direct application.
Mayo from Scratch
Make mayonnaise five times in one session. Vary oil addition speed each time. Identify the critical speed.
- Technique precision
- Food safety discipline
- Flavour assessment
Breaking and Rescue
Deliberately break a mayonnaise, then rescue it with a fresh yolk. Repeat three times.
- Technique precision
- Food safety discipline
- Flavour assessment
Aioli vs Mayonnaise
Make a classic aioli using only garlic, egg yolk, olive oil, and lemon. Taste the difference from egg-mayo.
- Technique precision
- Food safety discipline
- Flavour assessment
Vinaigrette Balance
Make ten vinaigrettes varying the oil-to-acid ratio from 4:1 to 2:1. Find the balance you prefer.
- Technique precision
- Food safety discipline
- Flavour assessment
Stable Vinaigrette
Make a Dijon-emulsified vinaigrette. Verify it holds for 10 minutes without separating.
- Technique precision
- Food safety discipline
- Flavour assessment
Salad Niçoise Components
Prepare all Niçoise components separately: blanched beans, soft-boiled eggs, seared tuna, potato salad.
- Technique precision
- Food safety discipline
- Flavour assessment
Compound Butters
Make three compound butters: herb and garlic, miso and ginger, blue cheese and walnut.
- Technique precision
- Food safety discipline
- Flavour assessment
Gribiche Sauce
Make sauce gribiche (hard-boiled egg emulsion). Understand how it differs from hollandaise.
- Technique precision
- Food safety discipline
- Flavour assessment
Green Goddess Dressing
Emulsify a green goddess dressing with herbs, garlic, buttermilk, and mayo base.
- Technique precision
- Food safety discipline
- Flavour assessment
Caesar Dressing
Make a classic Caesar dressing with anchovies, egg yolk, lemon, and Parmesan emulsified with olive oil.
- Technique precision
- Food safety discipline
- Flavour assessment
Cold Temperature Holding
Set up a bain marie of ice and check the temperature of six items over 90 minutes. Maintain all below 4°C.
- Technique precision
- Food safety discipline
- Flavour assessment
Full Cold Station Service
Execute the full cold station milestone in one 90-minute service.
- Technique precision
- Food safety discipline
- Flavour assessment