If you are clarifying butter, you should be stirring it so the water doesn't settle to the bottom and do steam explosions. You might as well make that the basis of your mixing program. Note: If you get all the water out you can deep-fry the milk solids for extra flavor – brown butter leaves them in, ghee lets them settle out.
But butter is already an emulsion, and there is a sauce that is just butter with added water. You might as well keep the butter emulsified. Natural emulsifiers include egg yolks and mustard, and sometimes garlic.
Hollandaise isnt a mothersauce. It is actually mayonaise. The reason everyone thinks its hollandaise is due to a translation error in the original recipe
Agree. Why clarified butter. The foam gets just as smooth ans contains most of the flavour. Imo only chefs that dont think for themselves and test things actually use clarified butter
This is leaps and bounds past how i was taught 😄 🤣 with a much better result The knowledge was there but the technique was off You have answered the questions i raised at the time that they insisted was "Just the wrong way "…. and i made this every Sunday for many years 😂😂😂
Wait: He uses clarified butter, but then says he likes regular melted butter because he likes the butter solids. 😵💫🤷♂️ Which is it? I’m asking earnestly.
i’ve recently tried a hollandaise and didn’t get it right (i’m not the most experienced cook), but I think my issue was having the water too hot or too close. Should the water be boiling (bubbly) while whisking the eggyolk and how far should the bowl be from the water?
looks delicious. I love a good hollandaise. I prefer to use a few drops of lime juice instead of vinegar. I sometimes add a small amount of cayenne as well.
When people make foo there is NO way when they talk over it there is no spit comeing out of their mouth so just remember your eating some ones spit when you dine out
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"A splash of water" 50:50 water : yolk
Vinegar? Not Lemon Juice?
If you are clarifying butter, you should be stirring it so the water doesn't settle to the bottom and do steam explosions. You might as well make that the basis of your mixing program. Note: If you get all the water out you can deep-fry the milk solids for extra flavor – brown butter leaves them in, ghee lets them settle out.
But butter is already an emulsion, and there is a sauce that is just butter with added water. You might as well keep the butter emulsified. Natural emulsifiers include egg yolks and mustard, and sometimes garlic.
I saw my chef make a hollandaise over an open flame once, what a boss.
Hollandaise isnt a mothersauce. It is actually mayonaise. The reason everyone thinks its hollandaise is due to a translation error in the original recipe
Agree. Why clarified butter. The foam gets just as smooth ans contains most of the flavour. Imo only chefs that dont think for themselves and test things actually use clarified butter
This is leaps and bounds past how i was taught 😄 🤣 with a much better result
The knowledge was there but the technique was off
You have answered the questions i raised at the time that they insisted was
"Just the wrong way "…. and i made this every Sunday for many years 😂😂😂
Yes lil water from Penza, all batulism bacteria say ok we ok n panik
I used to make mine by hand till I was shown how to do it in the robo coup, complete game changer when making large batches before service.
Hollandaise is lemon, not vinegar. Bernsaise is vinegar, tarragon, shallots, black pepper and white wine reduction, but the technique is the same.
Frothing will not do, it must be froffed!
I was always taught to use lemon juice for acidity is does it vary?
Am I the only one who'd love to see the Fallow guys participate in a Pass It On with Sorted Foods?
Ahh! Pussy with water. Haha
What’s the best way to hold hollandaise during service chef?
Wait: He uses clarified butter, but then says he likes regular melted butter because he likes the butter solids. 😵💫🤷♂️ Which is it? I’m asking earnestly.
Somehow i hate this sauce. Why would someone eat this sour, salty, fat something when yolk itself is delicious.
No lemon in sight for some reason
Hollandaise over steak gtfo
i’ve recently tried a hollandaise and didn’t get it right (i’m not the most experienced cook), but I think my issue was having the water too hot or too close. Should the water be boiling (bubbly) while whisking the eggyolk and how far should the bowl be from the water?
I just realized that if the average human tries punching you in the face, that’s nailing you in the crown jewels. Ouch 😂😂
*zabaglione
nasty to add the faucet water straight without letting it run for a min. i guess its acceptable if you don't have to eat it.
Ive never done hollandaise with clarified butter. I now do it with a browned butter.
I hate runny eggs but my love of hollandaise and corned beef sees me ordering an irish benedict every chance I get
Can be achieved in that Thermo mix right above you as well by adding ice and running it at 75c
Hollandaise is purely decorative. It has no taste and is just a way to make melted butter worse.
looks delicious. I love a good hollandaise. I prefer to use a few drops of lime juice instead of vinegar. I sometimes add a small amount of cayenne as well.
is there a real difference from hollandaise to mayo? they both use egg yolk and fat to emulsify
Idk how to make a hollandaise 😂 or like anything about my degree anymore 😂
When people make foo there is NO way when they talk over it there is no spit comeing out of their mouth so just remember your eating some ones spit when you dine out
There's not many places where I'd use tap water in the recipe.
So… it's not clarified butter then, lol 😅
Ramsey is better
I’m no 5 star chef but that’s not how it’s done. Mine is fkn worlds better.
Cant be understated that the amount of water or butter used must be precise. Too much will break it, potentially rendering it a chalked batch
Fiiiire
love this man