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    Hollandaise Sauce

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    zoltan2014
    Hollandaise sauce is an emulsion of egg yolks and clarified butter that is challenging to make due to its tendency to break easily. It is similar to mayonnaise which emulsifies oil into egg yolks, but hollandaise emulsifies melted butter instead of oil. To make it, an emulsion is first made of beaten egg yolks and air before slowly whisking in the cooled clarified butter. If the hollandaise breaks, a new emulsion can be made and the broken sauce whisked into it. Too much heat or too fast addition of butter are common reasons for it breaking.

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    Hollandaise Sauce

    Uploaded by

    zoltan2014
    161 views1 page
    Hollandaise sauce is an emulsion of egg yolks and clarified butter that is challenging to make due to its tendency to break easily. It is similar to mayonnaise which emulsifies oil into egg yolks, but hollandaise emulsifies melted butter instead of oil. To make it, an emulsion is first made of beaten egg yolks and air before slowly whisking in the cooled clarified butter. If the hollandaise breaks, a new emulsion can be made and the broken sauce whisked into it. Too much heat or too fast addition of butter are common reasons for it breaking.

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    Hollandaise sauce is an emulsion of egg yolks and clarified butter that is challenging to make due to its tendency to break easily. It is similar to mayonnaise which emulsifies oil into egg yolks, but hollandaise emulsifies melted butter instead of oil. To make it, an emulsion is first made of beaten egg yolks and air before slowly whisking in the cooled clarified butter. If the hollandaise breaks, a new emulsion can be made and the broken sauce whisked into it. Too much heat or too fast addition of butter are common reasons for it breaking.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    161 views1 page

    Hollandaise Sauce

    Uploaded by

    zoltan2014
    Hollandaise sauce is an emulsion of egg yolks and clarified butter that is challenging to make due to its tendency to break easily. It is similar to mayonnaise which emulsifies oil into egg yolks, but hollandaise emulsifies melted butter instead of oil. To make it, an emulsion is first made of beaten egg yolks and air before slowly whisking in the cooled clarified butter. If the hollandaise breaks, a new emulsion can be made and the broken sauce whisked into it. Too much heat or too fast addition of butter are common reasons for it breaking.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 1

    HOLLANDAISE SAUCE

    Few sauces are guaranteed to intimidate cooks as much as hollandaise sauce. This is
    no doubt because of the sauces tendency to break at the slightest provocation. Its also
    easy to curdle the sauce by applying too much heat.

    Hollandaise is made much like a mayonnaiseby slowly working fat into egg yolks
    except that instead of oil, melted butter (or even better, clarified butter) is beaten into the
    egg yolks. There is another significant difference: When making mayonnaise, the oil
    must be added very slowly to form an emulsion. An emulsion is a kind of mixture that
    combines liquids and fats that normally wouldnt mix. With hollandaise, the emulsion is
    established before adding any butter by beating the egg yolks with air and water. Once
    this emulsion is established, the butter can be added relatively quickly.

    One common mistake is clarifying butter just before making the hollandaise and then
    not letting the clarified butter cool enough before adding it to the beaten egg yolks. Keep
    in mind that hollandaise is a warm sauce, not a hot one. If your hollandaise does
    suddenly liquefy and separate, indicating that it has broken, make a new emulsion (in
    this case, a sabayon) by beating an egg yolk with a tablespoon of water over low heat
    and then, off the heat, whisk the broken hollandaise into the new sabayon. There are a
    number of factors that cause a hollandaise to break: the butter is too hot, youve added
    it too quickly, or youve added too much butter for the number of yolks. The egg yolks in
    a hollandaise sauce can take on a lot of butter. I usually think in terms of a stick of butter
    per egg yolka classic hollandaise is mostly butterbut the amount can also be made
    much smaller, depending on your preference.

    Procedure:
    1. To make a hollandaise, combine 4 egg yolks with 4 tablespoons of cold water
    in a heavy-bottomed saucepan, preferably one with sloping sides that allow the
    whisk to reach into the corners of the pan where the yolk could accumulate and
    curdle.
    2. Whisk over medium heat until frothy. Watch carefully as you whisk the yolks and
    dont allow them to get too hot, which will cause them to curdle.
    3. As soon as you can see the bottom of the pan while youre whisking, the initial
    emulsion is ready.
    4. Add 1 cup/240 ml or more (up to 4 cups/950 ml) melted or clarified butter in
    a thin but steady stream while whisking.
    5. The finished sauce will look thick, almost like mayonnaise. However, if you made
    your hollandaise with whole butter (which contains water), the sauce will be
    thinner.

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