What You Need to Know
Whisking egg yolks with lemon juice and melted butter to create a stable emulsion, with a temperature range of 145°F to 155°F. This process involves the formation of a fat-water interface.
Piedmontese hollandaise is unique in that it uses a higher ratio of butter to egg yolks, resulting in a richer and more flavorful sauce.
Steps
- 1.
Vitello Tonnato (Piedmont, Italy): Forms the creamy base for the tuna sauce
- 2.
Cardoons Piedmontese (Piedmont, Italy): Sauce for the traditional vegetable dish
- 3.
Poached White Asparagus (Veneto, Italy): Enhances the delicate vegetable's flavor
The Science
Primary Reaction
emulsification