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Journal Articles International Journal of Molecular and Physical Gastronomy Year : 2023

Recovering failed hollandaise

Abstract

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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Dates and versions

hal-04184366 , version 1 (21-08-2023)

Identifiers

  • HAL Id : hal-04184366 , version 1

Cite

Hervé This, Vo Kientza. Recovering failed hollandaise. International Journal of Molecular and Physical Gastronomy, 2023, 10, pp.1-9. ⟨hal-04184366⟩
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