Abstract: The formulated traditional/classical Hollandaise Sauce is generally comprised of a mixture of EMY egg yolk, melted butter, water, and citric acid which is processed by pasteurization and/or homogenization followed by cooling. This formulation and methodology avoids the costly and undesirable repeated creation of a traditional/classical Hollandaise Sauce for use with consumable food articles over a period of time. The Hollandaise Sauce may be refrigerated or frozen for thawing and reheating prior to use with a food product. Stability for the formulated traditional/classical Hollandaise Sauce is obtained by the formation of an emulsion which is transformed into a protein gel through heating. The protein gel in turn is destroyed by cooling to produce a liquefied Hollandaise Sauce which may be packaged, refrigerated, and/or frozen for future use in cooking activities.

Abstract: The formulated Hollandaise Sauce is generally comprised of a mixture of MRT (EMY) egg yolk, melted butter, water, and citric acid which is processed by pasteurization and/or homogenization followed by cooling. This formulation and methodology avoids the costly and undesirable repeated creation of Hollandaise Sauce for use with consumable food articles over a period of time. The Hollandaise Sauce may be refrigerated or frozen for unthawing and reheating prior to use with a food product. Stability for the formulated Hollandaise Sauce is obtained by the formation of an emulsion which is transformed into a protein gel through heating. The protein gel in turn is destroyed by cooling to produce a liquified Hollandaise Sauce which may be packaged, refrigerated, and/or frozen for future use in cooking activities.