Hollandaise Sauce: Emulsion at Work
Source Institutions
-
The Exploratorium
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In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix. In chemistry, this mixture is known as an emulsion. Substances like egg yolks that assist with emulsification are called emulsifiers.
- Under 5 minutes
- 5 to 10 minutes
- $1 - $5 per group of students
- Ages 6 - 14
- Activity
- English
Quick Guide
Materials List (per group of students)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/4 teaspoon salt
- a pinch of white pepper
- 1 1/2 to 2 sticks (6-8 ounces) melted butter
- a wire whisk
- a medium-weight stainless steel, enameled or glass saucepan, or a double boiler
Subjects
- Physical Sciences
- Chemistry
- Chemical Bonding
- States of Matter
- Liquids
- Changes of Phase
- Structure and Properties of Matter
- Atomic Structure
- Elements and Periodic Table
- Elementary Particles and Nuclear Physics
- Chemistry
- The Nature of Science
- The Scientific Process
- Conducting Investigations
- The Scientific Process
Informal Categories
- Food and Cooking
Audience
To use this activity, learners need to:
- see
- touch
Learning styles supported:
- Involves hands-on or lab activities
Other
This resource is part of:
Access Rights:
- Free access
By:
Rights:
- All Rights Reserved, Exploratorium,
