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Hollandaise Sauce from the World’s Premier Culinary College
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{ 17 comments… read them below or add one }
Double boiler direct heat?
CIA fucking sucks. GBC FOR LIFE
“my seasoning’s excellent”…give yourself a pat on the back why don’t you. I bet it actually needed more salt
It absolutely does work, I’ve done it for decades. Without question you must be careful though. I use a balloon whisk and a light pressed stainless mixing bowl, you know the type that come nested in packages of five. I also cook using electric heat, not gas. I don’t know if gas would work as well for this. Perhaps a degree of fearlessness is required, but that’s true for most cooking adventures. And just in case, have a nob of cold butter handy in case you need to cool the mixture quickly.
This sounds like it can work with something like solid stainless steel since the heat transfer is pretty slow, but don’t try with copper, use water for the temp control.
4 yolks to 1/2 pound butter (then clarified) – Joel Robuchon recipe.
My question is; how many egg yolks do you add to it, he did not mention the number at all?
I usually use cold butter, when making a hollandaise sauce, to reduce the chances of the egg curdling.
I’ve never been scared of Hollandaise. When I made it in my teens I went thru the fiddle faddle of the bain marie. Not being a patient person though I discovered that so long as I was careful I could temper the egg yolks over direct heat. I think it might have been Julia Child who gave me that idea. You just need to be careful to move the bowl off the heat every few seconds, and stir like mad. I can keep the yolks over the heat and add the butter unmelted, so long as it is at room temp.
Melt the butter slowly. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour the butter off of the milk solids, which have settled to the bottom. A stick (8 tablespoons) of butter will produce about 6 tablespoons of clarified butter.
Clarified butter is butter that has been rendered to separate the milk solids and water from the butterfat.
he strains the vinegar into the egg yolks so there’s no peppercorns
Ah added them to the egg yolks… gotcha… Essentially healthy eggs with a devil of a sauce. What the heck is clarified butter?
Okay, call me silly but wasn’t there black peppercorns and white vinegar earlier? I’m rewatching to see what you used it for.
Thank you, I really liked the videos.
nice pres, mr. swarz.
First! Yeah! Okay…
Uh…
Anyone wanna give me a ride home?