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I feel like the ingredient emulsifiers are easier for me to grasp (egg yolk, mustard, xanthan gum, flour/starch, etc.) than the temperature specific ones like beurre blanc and beurre monte, that don’t use an “actual” emulsifying ingredient other than temperature. I’ve found the temperature ones are harder to “hold” as well, as they need to remain in a specific temperature range. Good thing I have a bunch of butter to experiment with.
Emulsions are so cool.
Edit. Though I think I remember my dad telling me that butter contains some trace amount of lecithin, and that’s technically an emulsifier ingredient.
