What quantity of cream would you need to make a third of the original recipe? Hollandaise sauce INGREDIENTS: \( 2 \frac{1}{2} \) cups butter \( 2 \frac{1}{2} \) cups cream 1 tablespoon lemon juice \( 1 \frac{5}{8} \) teaspoons red pepper 2 teaspoons paprika \( 1 \frac{1}{2} \) teaspoons salt 2 egg yolks Write your answer as a fraction or as a whole or mixed number. \( \square \) cups Submit

To make a third of the original recipe, you simply divide the amount of cream by three. Since you need \( 2 \frac{1}{2} \) cups of cream in the original recipe, first convert that to an improper fraction: \( 2 \frac{1}{2} = \frac{5}{2} \). Now, divide \( \frac{5}{2} \) by 3: \[ \frac{5}{2} \div 3 = \frac{5}{2} \times \frac{1}{3} = \frac{5}{6}. \] So, you would need \( \frac{5}{6} \) cups of cream. A delicious fact about Hollandaise sauce is that it’s actually one of the five mother sauces in classical French cuisine! The creamy, rich texture makes it a beloved companion for dishes like eggs Benedict and asparagus. Mastering Hollandaise can elevate your culinary skills and impress your guests with that fancy French flair—bon appétit! When making smaller batches of sauces like Hollandaise, be careful not to rush the process. A common mistake is overheating the egg yolks, which can lead to scrambled eggs instead of a smooth emulsion. Keep the heat low and steady while whisking constantly to achieve that dreamy consistency!