What’s the secret to mastering Hollandaise sauce?
An emulsion.
Why?
As you may already know, oil and water don’t mix, so you get oil sitting on top of water, you could shake it vigorously or whisk it vigorously, but the mix is never going to be stable unless you use an emulsifier: egg yolks.
They are going to hold the whole mix together and they are going to allow it to remain stable.
IMPORTANT: You need to stay there like the line cook you are and keep on whisking,
keep on whisking,
keep on whisking,
keep on whisking…
If you don’t do it, this is gonna happen.
The Holland sauce is not a sauce any more.
It’s just a pool of melted butter with little blobs of cooked egg yolk.
If this happens to you, take your “sauce” , discard it and start over.
Recipe:
First, melt and clarify 250 g of unsalted butter.
Then, separate four eggs as we just need the yolks.
Now, place a heat-proof bowl on top of a saucepan to create a double boiler.
Whisk the egg yolks of our low heat until they start thickening and getting paler, carefully.
Add the clarified butter and keep on whisking.
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