To download : This vo Kientza H. 2023. Recovering failed hollandaise, International Journal of Molecular and Physical Gastronomy, 10, 1-9.DOI: 10.17180/ijmpg-2023-art10.

Open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/)

International Journal of Molecular and Physical Gastronomy (IJMPG)
Experimental test of a culinary precision

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.

Keywords
sauce, hollandaise, suspension, volume fraction

Edited by
Maria Cruz Figueroa-Espinoza, L’Institut Agro
Montpellier, UMR QualiSud, Montpellier, France

Reviewed by
1. Maria Cruz Figueroa-Espinoza, L’Institut Agro Montpellier, UMR QualiSud, Montpellier, France
2. Dr. Linda A. Luck, Professor Emeritus, SUNY USA

Received
15 June 2022

Published
2 August 2023.

Cite as :
This vo Kientza H. 2023. Recovering failed hollandaise, International Journal of Molecular and Physical Gastronomy, 9(1) 10, 1-9. DOI: 10.17180/ijmpg-2023-art10.