What You Need to Know
Hollandaise Italian-style involves combining egg yolks with butter and lemon juice to create a stable emulsion. The process requires careful control of temperature, pH, and butter addition rate.
Hollandaise Italian-style is used in Italian cuisine as a sauce for dishes such as eggs Benedict and steamed asparagus.
Steps
- 1.
Uova in Purgatorio (Southern Italy): Forms the rich base for poached eggs in tomato sauce
- 2.
Asparagi alla Milanese (Lombardy): Classic pairing with white asparagus
- 3.
Vitello Tonnato (Piedmont): Modified version used in the tuna sauce
The Science
Primary Reaction
emulsification