Description
Emulsification of egg yolks and butter to create a stable hollandaise sauce.
Technical
The technique involves slowly pouring melted butter into a mixture of egg yolks and lemon juice while whisking, creating a stable emulsion through the formation of a complex network of lipids and proteins. The key variables are temperature, pH, and the ratio of butter to egg yolks.
Culinary Significance
This technique is unique to Piemontese cuisine, where it is used to create a variety of sauces and condiments, such as hollandaise and salsa verde.
Science
Primary Reaction
emulsification
Parameters
Temperature
70°C optimal
50°C to 85°C range
Tempering range for egg yolks and butter
Time
10 minutes
5 minutes – 15 minutes
Equipment
Double boilerWhiskThermometer