What You Need to Know
Egg yolk lecithin acts as an emulsifier to disperse butterfat globules (80-85% fat) in a continuous water phase. Heat (60-65°C) partially denatures yolk proteins while citric acid from lemon juice lowers pH to 4.5-5.0, strengthening the emulsion network.
The gold standard for rich, velvety emulsified sauces requiring precise temperature control. Serves as the foundation for multiple derivative sauces (Béarnaise, Maltaise).
Key Parameters
Temperature
63°C
58°C - 65°C
Time
8-10 minutes
5 minutes - 15 minutes
Equipment
Steps
- 1.
Eggs Benedict (New York): Provides rich coating for poached eggs
- 2.
Asparagus Hollandaise (France): Classic vegetable accompaniment
- 3.
Tournedos Rossini (Italy/France): Luxury sauce for beef and foie gras
The Science
Primary Reaction
Phospholipid-mediated fat emulsification