Sauce Making
Adding fat too fast — the single most common cause of a broken emulsion. Too much heat on a hollandaise, scrambling the yolks. Starting with cold yolks.
Adding fat too fast — the single most common cause of a broken emulsion. Too much heat on a hollandaise, scrambling the yolks. Starting with cold yolks.
This is the professional-depth technique entry for Building an emulsion, including full quality hierarchy, species precision, and cross-cuisine parallels.
Read the complete technique entry →