About

Hollandaise Sauce Emulsion An emulsion is a mixture of two immiscible liquids—in this case, fat (butter) and water (in the egg yolks and lemon juice). The goal is to disperse tiny droplets of one liquid (butter) throughout another (egg yolk mixture) to create a stable, homogeneous sauce. We can create an emulsion by roughly mixing the fat and water together, but to stabilize it, we need an emusifier. Egg yolks contain lecithin, a natural emulsifier. Why we need heat Egg proteins a long, tightly coiled structures but when you heat them, they unfold and are able to new bonds with other proteins. We want to control the temperature just enough so they make bonds to thicken the sauce, resulting in a light and creamy texture. Heat them too much and they can make a lot of new bonds and become scrambled eggs. The typical method heats up the eggs and then slowly adds cold butter so we can achieve temperature control. This method flips things by adding hot butter to cold eggs