Last Updated on June 24, 2019 by Ellen Christian
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When I was younger, I did fairly well in school. Unfortunately, I always seemed to struggle with math and science. I was much happier reading a book or learning about our past than I was trying to understand math and science. It appears that my son has developed my lack of interest when it comes to science because he is really struggling with that class. A great way to get kids interested in science is to help them understand how it really applies to their lives. After all, when I hear the word emulsion, it means nothing to me at all. When I actually see an emulsion, I begin to have an understanding.
Kitchen Science Experiment
We all know that water and oil do not mix. Take a cup of water and a quarter cup of oil and place them in a jar and you’ll see what I mean. The oil just lays on top of the water and no matter how much you shake it up, they just don’t combine. They don’t combine because oil is made up of non-polar molecules while water molecules are polar molecules. In order to help them stay together, you need to add what is called an emulsifier. An emulsifier is a substance that helps two liquids combine to form an emulsion.
Hollandaise sauce is a delicious sauce that we often serve over asparagus. Hollandaise sauce is an example of an emulsion because butter and water combine to make this sauce because of the addition of egg yolks which act as the emulsifier. Egg yolks contain a number of emulsifiers. Eggs also act as emulsifiers in things like mayonnaise and cake where they help combine fat-based and water-based liquids.
Hollandaise Sauce Recipe
Ellen Christian
Yields 4
3 minPrep Time
8 minCook Time
11 minTotal Time
Save RecipeIngredients
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 tablespoon water
- 1/4 tsp salt
- 6 ounces melted butter (not margarine)
Instructions
- In a small sauce pan, beat the three egg yolks with a whisk.
- Add the lemon juice, water, and salt and whisk to combine.
- Over low heat, beat until it is smooth, creamy and thicker. This is the first emulsion.
- Remove the pan from the heat and add the melted butter by 1/4 teaspoon. Do NOT add faster than this.
- When the sauce resembles thick cream, begin adding the melted butter by 1/2 tablespoon. Do NOT add faster than this.
- It will take about 5 minutes to finish the entire process and create the second emulsion which is the finished Hollandaise Sauce.
- Serve over fresh steamed asparagus.
Get your kids interested in science by watching some of these fun titles from Netflix. One of our absolute favorites is Mythbusters. Even my husband enjoys watching it and we are always surprised by which of the myths are real and which are not.
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Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
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