Or be a bit more adventurous and spice it up with chillies, mustard, tabasco or wasabi. This is done by melting and heating the butter, then letting it stand for a couple of minutes. Oil floats on water so after a minute you can just pour off the butter leaving the solids behind. The two main ingredients of hollandaise sauce are butter and eggs, so you need some acid to cut through the buttery richness. So put the vinegar, white wine and peppercorns on the stove and reduce down by a third.
You could also add other flavourings here if you like, herbs, garlic whatever takes your fancy. If you think you will be making hollandaise sauce on a regular basis then make a big batch of the reduction and keep it in the fridge till you need it. It keeps for ages and in most restaurants where this is on the menu, they probably make a reduction a litre at a time. Making a reduction also has another benefit later on when you add it to the eggs yolks and start to cook them, it makes them harder to curdle.
Place the yolks, reduction and 2 tablespoons of water in a bowl and whisk over a pan of simmering water, The water stops the eggs from cooking too rapidly and scrambling. You gotta whisk vigorously here, the mixture should become pale and frothy first and then begin to thicken. Remove the yolks from the heat and slowly add the clarified butter whisking non-stop. If this happens, you can try to correct it by whisking in a teaspoon or two of boiling water, a drop at a time. Usually, the sauce will come back together with one of these methods.
Never break a Hollandaise sauce! Add pats of very cold butter and whisk till almost incorporated, then add another pat. Keep adding butter till thick. NEVER breaks! Already a subscriber? Log in. Get the print magazine, 25 years of back issues online, over 7, recipes, and more. Start your FREE trial. Fine Cooking. Slowly whisk or blend in your separate sauce into the egg.
Likely something other than the thickness of your sauce is the cause of its separation. When you do start a fresh sauce here are some pointers to prevent you sauce from breaking:. Overview How-To Weekly Plans. How To. The best answers are voted up and rise to the top.
Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. How can I fix a hollandaise sauce after it has split? Ask Question. Asked 11 years, 4 months ago. Active 9 months ago.
Viewed 75k times. Improve this question. JustRightMenus Add a comment. Active Oldest Votes. There is a video here. Improve this answer. Sam Holder Sam Holder If that doesn't save it, then: Separate the mixture completely by stirring over heat. Tilt the pan and let rest for 5 minutes so the oily part comes to the top where it can be removed but don't discard.
Start with 2 tsp of warm water in a bowl and add 1 tbsp of the thick sauce at a time, whisking in until smooth at each addition.
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