Description
A variation of the classic French sauce, made with egg yolks and butter.
Technical
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.
Culinary Significance
Piedmontese hollandaise is unique in that it uses a higher ratio of butter to egg yolks, resulting in a richer and more flavorful sauce.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
richbutterylemony
Wine Analogy
Similar mouthfeel to a buttery Chardonnay
Coffee Analogy
Richness comparable to a well-made espresso con panna
Perfume Analogy
Buttery top notes like in Maison Margiela's 'By the Fireplace'