Question

During the preparation of a particular sauce, egg yolks are incorporated into melted butter to
stabilize the sauce and avoid separation. The stabilizing agent in the egg yolks is lecithin
(phosphatidylcholine). Suggest why this works.

Answer 1

Answer:

Preparation of Bearnaise Sauce During the preparation of bearnaise sauce, egg yolks are incorporated into melted butter to stabilize the sauce and avoid separation. The stabilizing agent in the egg yolks is lecithin (phosphatidylcholine).