The Five French Mother Sauces

SCS 009| Hollandaise Sauce

In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.


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There are 12 Comments

GreenBake's picture

Egg yolk pasteurization question.. It's fairly easy to find containers of pasteurized egg whites, but not egg yolks or whole eggs. What do you think about Sous Vide pasteurizing egg yolks (whole or liquid) sealed in a bottle) as an alternative ?

jacob burton's picture

@ GreenBake,

To answer your first question, you can pasturize eggs with really good results using an immersion circulator. Place the whole eggs inside a whisk to keep them from bouncing around in the water current and cook at 131F/55C for a minimum of two hours.

A VitaPrep is a more powerful version of the VitaMix. Both are great blenders, but the VitaPreps power is good for the extra abuse handed out in professional applications.

GreenBake's picture

So the key is to pasteurize whole eggs and keep the eggs from boucing around. Perhaps those wire turkey stuffing enclosures or something similar could do the same thing. Makes sense.

I’ve seen VitaMix (2 hp in various configurations-7 year warranty) and a 3 hp version with a much shorter warranty ( So it appears the 3 hp version sometimes seen is what they call VitaPrep.

pm_odonnell's picture

Jacob I wasn't sure if you knew but I wanted to let you know question 7 and question 11 are the same question on the quiz in this section.

GreenBake's picture

In your experience, do the commercially available pasteurized eggs (the ones available to the restaurant industry) have the same size yolks as the ones in the stores?


I got some eggs from someone who raises their own chickens (not sure what breed/breeds) and the yolks were much larger than any of the ones in the stores. Just to be clear, the eggs were the same size, but the yolk was much larger in proportion to the whole egg.


Is there any standard to go by if eggs with a different size egg yolk are encountered?

ChefJate's picture

@ Greenbake

I don't know the answer to your first question as I have only experience with using pasteurized egg yolks. (For my personal use, I don't fret about pasteurization because of the probabilities of salmonella are very slim. But, if serving to others, you might not want to take that risk, especially to people with possible immune problems, kids, or the elderly). If I were to take an educated guess, I would say that they are the same size. Also, pasteurizing your own eggs might be a more cost effective solution.


The extra yolk present will allow you to emulsify a greater amount of oil/clarified butter, so you may be able to get away with using 1 less egg yolk than what the recipe calls for. If you want to get super scientific, weight out the yolks and determine how much you would need that way... typical large egg yolk is between .6-.7 ounces.


According to Harold Mcgee, a single egg yolk can emulsify 15 cups of oil! ( interesting read

pizzagoodyoubad's picture

Hi Everybody

Look this may sound funny but I've been in kitchens for 13 yrs and unfortunately not the classic ones, more like the chain restaurant ones. So I've never had the chance to make my own sauces from scratch, I have to pour them from bags. I really would like to see a video of every sauce and how to make them, I can follow a recipe I'm not dumb its just nice to see it rather than read it. I've watched plenty of videos just curious about your methods. Or if you have a video please help me out I'm new to the site and I'm looking for insight.


jacob burton's picture

Hey Pizza,

Welcome to Stella Culinary. To learn more about sauces, I would recommend that you listen to our audio lectures, episodes, 9-13. You can also listen to our lectures on stocks, which are episodes 2 & 3.

After that, watch all the videos in our sauces and soups video index, and you can also use our Mother Sauce Resource page as a reference.

I haven't shot video on all the mother sauces yet, but it is something I'm actively working on. However, if you go through the information listed above, you'll have a really good grasp on sauce making.

Let me know if you have any other questions.

Ed's picture


Last night I had friends over, and I prepared some mother sauces. All great, but my Hollandaise turned up greenish... I think it might be the saucepan I used: aluminum... (I added lemon juice and then a reduction of orange juice and zest)?

Thanks for everything!

jacob burton's picture

Hey Ed,

Welcome to Stella Culinary.

Yep, it was your sauce pan that was the culprit. Acids such as lemon juice will react with aluminum, which is why your sauce had an off color. Next time try a stainless steel pan, or even a non-stick for the reduction. Should fix this issue.

Let us know if you have any more questions.