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SinanToma SinanToma
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7 years ago
Explain the effects of heat and acids in the production of Hollandaise sauce.
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7 years ago
If the sauce is heated above 65˚C the yolks begin to cook, causing the sauce to break. Vinegar and lemon juice reduce the pH of the sauce, creating a less hospitable environment for bacterial growth. The low pH allows you to heat the yolks more because the acid keeps the proteins from bonding.
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