What You Need to Know
Whisking egg yolks and butter together to create a stable emulsion, which involves the formation of a complex network of fat and water droplets. The key variables are temperature control and whisking speed.
Emilian hollandaise is unique in its use of egg yolks and butter to create a rich and creamy sauce, such as those used in Italian dishes like tortellini en brodo.
Steps
- 1.
Tortellini alla Panna (Emilia-Romagna): Forms the rich base for the cream sauce
- 2.
Asparagi alla Bismark (Northern Italy): Used as a luxurious topping for asparagus
- 3.
Eggs Benedict (France/America): Classic application as the sauce component
The Science
Primary Reaction
emulsification