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Warum zerfällt meine Sauce Hollandaise, wenn ich sie über warmen Spargel gebe? episode artwork

EPISODE · May 13, 2025 · 1 MIN

Warum zerfällt meine Sauce Hollandaise, wenn ich sie über warmen Spargel gebe?

from 1000 Antworten

Das ist ein Phänomen, das oft bei warmen Emulsionen auftritt. Sie haben eine gewisse Stabilität bei einer bestimmten Temperatur. Wenn Sie die Temperatur zum Beispiel im Wasserbad verändern, verändern Sie die Molekülgeschwindigkeiten und Sie verändern auf molekularer Ebene Kräfte. Dann kann es passieren, dass die Sauce Hollandaise gerinnt. Von Thomas Vilgis

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Warum zerfällt meine Sauce Hollandaise, wenn ich sie über warmen Spargel gebe?

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