Recovering failed hollandaise
Résumé
A "hollandaise" sauce is a dispersion of microscopic solids (formed through the heating of compounds from egg yolks) and of oil droplets in an aqueous solution. When the sauce is heated too much, water evaporates, and phase separation can occur, perhaps because the quantity of dispersing water becomes insufficient. Adding water to a failed sauce ultimately brings the system back to a state of dispersion.
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