natural emulsifier called
lecithin. Because one end
of the lecithin molecule is
attracted to water and the
other is attracted to fat, its
structure facilitates the
melding of the dairy fat,
the egg yolk fat, and the
water present in both the
yolks and the milk. The
yolks play a vital roll in the
coagulation of the sauce
—the transformation of
chris devlin
(Chris Devlin)
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