Cooking with Chemistry

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In this activity, learners experiment with different variables in making hollandaise sauce to achieve the correct texture and consistency. Learners investigate immiscible liquids and how to use emulsifiers to create a stable and homogenous mixture using these particular liquids.

Quick Guide

Preparation Time:
Under 5 minutes

Learning Time:
45 to 60 minutes

Estimated Materials Cost:
$10 - $20 per student

Age Range:
Ages 11 - 14

Resource Types:
Activity, Experiment/Lab Activity, Lesson/Lesson Plan


Materials List (per student)

  • Oil
  • Water
  • Food coloring
  • Small plastic bottles
  • Measuring spoons
  • Dishwashing liquid
  • Glass jars
  • Stove or hot plate
  • Wire whisks
  • Oven mitts
  • Saucepans (stainless steel, enamel or glass)
  • Hollandaise sauce recipe
  • Eggs
  • Lemon juice
  • Cold water
  • Salt
  • Sticks of butter
  • White pepper


  • Physical Sciences
    • Chemistry
      • Chemical Reactions
      • Solutions
    • States of Matter
      • Liquids
    • Structure and Properties of Matter
      • Volume and Density
  • The Nature of Science
    • The Scientific Process
      • Conducting Investigations

Informal Categories

  • Food and Cooking


To use this activity, learners need to:

  • see
  • see color
  • touch

Learning styles supported:

  • Links STEM to other topics of interest such as arts and humanities
  • Involves hands-on or lab activities


Includes alignment to state and/or national standards:

This resource is part of:

Access Rights:

  • Free access


  • Education, Science Friday


  • All rights reserved, Science Friday, 2010