What You Need to Know
Using a combination of egg yolks and lemon juice to stabilize the emulsion, with a pH range of 5.5-6.5.
Used in Italian cuisine to create a variety of sauces and dishes.
Key Parameters
Equipment
double boilerwhiskfine mesh strainer
Steps
- 1.
Eggs Benedict (United States): Forms the creamy sauce that defines the dish
- 2.
Asparagus Hollandaise (France): Provides the rich coating for the vegetable
- 3.
Oeufs en Meurette (Burgundy): Used as a base for the red wine sauce variation
The Science
Primary Reaction
emulsification