What You Need to Know
Whipping egg yolks with lemon juice and water, then slowly adding melted butter to create a stable emulsion. This process involves the manipulation of lecithin molecules to stabilize the emulsion.
Lombardy hollandaise emulsion is unique in its use of lemon juice and water to create a stable emulsion, making it a crucial technique for Italian chefs and home cooks.
Key Parameters
Equipment
double boilerwhiskglass bowlfine mesh strainer
Steps
- 1.
Asparagi alla Milanese (Italy): Forms the creamy sauce coating the asparagus
- 2.
Eggs Benedict (United States): Creates the signature hollandaise topping
- 3.
Sole Véronique (France): Provides the velvety sauce base for the fish
The Science
Primary Reaction
emulsification