What You Need to Know
Combines egg yolks and melted butter to create a smooth, stable emulsion through gentle whisking and temperature control, then mounts the sauce with additional butter.
Used in traditional Italian sauces, such as Béarnaise and Hollandaise.
Steps
- 1.
Salsa alla Fiorentina (Tuscany): Creates the velvety base for this Florentine-style egg yolk sauce
- 2.
Burro Montato (Piedmont): Forms the foundation for this whipped butter sauce
- 3.
Zabaione Moderno (Veneto): Provides the stable emulsion for contemporary versions of this dessert
The Science
Primary Reaction
Emulsification