Fried Hollandaise Sauce: Achievable With Science Chef Wylie Dufresne, the owner of New York City restaurant wd-50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. Science Friday stopped in to see him prepare his scientific spin on eggs Benedict.
NPR logo

Fried Hollandaise Sauce: Achievable With Science

  • Download
  • <iframe src="https://www.npr.org/player/embed/112334453/112334442" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript
Fried Hollandaise Sauce: Achievable With Science

Fried Hollandaise Sauce: Achievable With Science

Fried Hollandaise Sauce: Achievable With Science

  • Download
  • <iframe src="https://www.npr.org/player/embed/112334453/112334442" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript

Chef Wylie Dufresne, the owner of New York City restaurant wd~50, experiments with food, literally. He has lab notebooks detailing what certain chemicals do to certain dishes. One of his signature dishes is a spin on eggs Benedict: creating the plate's centerpiece—a cube of fried hollandaise sauce—required a lot of scientific testing. Science Friday stopped in at Dufresne's kitchen to see how he prepares the dish.

Stovetop Science