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Tag archives: colloids

How to make the perfect hollandaise sauce

Hollandaise sauce

A scientific approach to making sauces. (Courtesy: iStockphoto/mikafotostok )

By Matin Durrani

I got an e-mail the other day from a London PR agency telling me about the latest edition of a new journal that’s tapping into the burgeoning interest in using scientific methods to improve and understand the foods we eat. Published by Elsevier, the International Journal of Gastronomy and Food Science seeks to bring chefs and scientists together “by conceiving culinary projects that nurture the relationship between cooking, science and research”.

Intrigued, I had a quick skim of the contents and my eyes were immediately drawn to an article by researchers in Norway, Denmark and Germany, who had examined the factors that affect the quality of a hollandaise sauce – and worked out the best way to make one.


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