The successful preparation of sauce béarnaise is reported. The physico-chemical factors influencing the stability of this colloidal system are considered.
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Perram, C., Nicolau, C. & Perram, J. Interparticle forces in multiphase colloid systems: the resurrection of coagulated sauce béarnaise. Nature 270, 572–573 (1977). https://doi.org/10.1038/270572a0
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DOI: https://doi.org/10.1038/270572a0
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