Hollandaise

kerosene · 07-07-2009, 02:14 PM

Who has successfully done it?

We made some lovely Eggs Benedict for the family this morning...my beautiful hollandaise was fluffy and creamy and yummy...until the delay in poaching 12 eggs weighed heavily on the butter, lemon, egg yolk mixture and what remained was a very separated (still yummy) butter sauce. What did I do wrong? I waited too long! I should have just had everyone drink a shot of the stuff before the eggs were done...you know, like an appetizer.

Anyone have any tips? Also, please post your best benedict recipe!

Undertoad · 07-07-2009, 03:51 PM

It's something you learn by doing: at what point, exactly, are the yolks ready to absorb the butter?

Heat the yolks over a double boiler to control the heat. Whisk them. When they start to thicken, add a T of hot water. Repeat. When they start to thicken the last time, whisk in the butter.

It has to be learnt by doing, because timing the yolks is tricky, and then they go past the thickening state into a hardening state, and you've got scrambled eggs. Until you've mastered it, have backup eggs ready when you need to make it.

Pie · 07-07-2009, 04:43 PM

I've seen folks keep it in a thermos flask for longer (say 15-30 minute) shelf life.

Aliantha · 07-07-2009, 05:07 PM

A tip I've heard is to have all the ingredients at the same temp when they're combined. That's about all I've got. (I usually buy mine

)

Pooka · 07-07-2009, 07:56 PM

I use a double boiler.

kerosene · 07-07-2009, 09:15 PM

I did use a double boiler and thought I was being super careful...the sauce was perfect...until it had to sit for 20 minutes on the double boiler waiting for eggs to be poached. I think that was the problem...it turned into buttery scrambled eggs. But it was still good.

BrianR · 07-08-2009, 08:21 AM

OK
I can help here. I was trained to make all sauces at the Jax Culinary Institute, so this one is a whiz, but it is hard for a beginner to make.

To begin with, the ingredients should be at room temp, as suggested above. start your double-boiler. Whisk in cool water (out of the tap is fine) and egg yolks and a few drops of lemon juice. The lemon juice is important to add flavor!

heat over the boiler (be gentle, this sauce is delicate) until thickened. Then add the butter (clarified, not melted) s l o w l y!
only a few drops at a time until the sauce thickens well. You should be able to drop in the last Tablespoonful at the end but be gentle. If you do too fast, you will break the sauce.

If the sauce gets TOO thick, add in a few drops of HOT water at a time until it is back to where you want it. The sauce will keep for an hour or so, if you keep it warm. You should have turned off the double-boiler earlier. You can hold the sauce over that as long as it doesn't get too hot, warm is the key.

Have the muffins prepared ahead of time and do the eggs at the same time you're building the sauce. quickly heat the ham (I use Canadian Bacon on mine) and build the dish, spread a bit of sauce over the top of the eggs, and garnish with a tiny pinch of parsley or a small slice of lemon.

kerosene · 07-08-2009, 05:55 PM

Awesome! Thank you, Brian. that is exactly the sort of directions I needed.

Urbane Guerrilla · 07-12-2009, 12:51 AM

Brian, I copied your remarks over to the Recipe Thread. I've never tried making hollandaise, but maybe some day. Won't feed it to X-lydia, she reckons it's too fatty. Some brain chemistry thing, I think. Guys just seem to like calorie-dense foods more. Figures, with our body-fuel requirements.

kerosene · 07-13-2009, 01:10 PM

I am a woman and I love me some hollandaise. Of course, I also have to be careful how much of it I eat.

Cloud · 07-13-2009, 05:45 PM

I love hollandaise! I make it using the Joy of Cooking recipe. I never have any problem, except--there's never enough! My daughter always requests it for special occasions.

Sometimes, when I have to make quantity, or the circumstances warrant, I will make blender hollandaise. It's slightly less favorable, but easier to make and more stable.

dar512 · 07-13-2009, 07:24 PM

Case, are you making this at home?

Cause, you know, there's no place like home for the hollandaise.

Pie · 07-13-2009, 07:40 PM

No plate like chrome for the hollandaise.

Urbane Guerrilla · 07-14-2009, 06:40 AM

A plague of the Pepper Pox upon you both. Incorrigible punsters should not be incorriged.

Sheldonrs · 07-15-2009, 10:42 AM

Quote:

Originally Posted by dar512

Case, are you making this at home?

Cause, you know, there's no place like home for the hollandaise.

Don't get saucy with me, Bernaisse.

07-07-2009, 02:14 PM	#1
kerosene Touring the facilities Join Date: Nov 2002 Location: The plains of Colorado Posts: 3,476	Hollandaise Who has successfully done it? We made some lovely Eggs Benedict for the family this morning...my beautiful hollandaise was fluffy and creamy and yummy...until the delay in poaching 12 eggs weighed heavily on the butter, lemon, egg yolk mixture and what remained was a very separated (still yummy) butter sauce. What did I do wrong? I waited too long! I should have just had everyone drink a shot of the stuff before the eggs were done...you know, like an appetizer. Anyone have any tips? Also, please post your best benedict recipe!

07-07-2009, 04:43 PM	#3
Pie Gone and done Join Date: Sep 2001 Posts: 4,808	I've seen folks keep it in a thermos flask for longer (say 15-30 minute) shelf life. __________________ per·son \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not.

07-07-2009, 05:07 PM	#4
Aliantha trying hard to be a better person Join Date: Jan 2006 Location: Brisbane, Australia Posts: 16,493	A tip I've heard is to have all the ingredients at the same temp when they're combined. That's about all I've got. (I usually buy mine ) __________________ Kind words are the music of the world. F. W. Faber

07-08-2009, 08:21 AM	#7
BrianR Cleverly disguised as a responsible adult Join Date: Jan 2001 Location: Dallas, TX Posts: 3,338	OK I can help here. I was trained to make all sauces at the Jax Culinary Institute, so this one is a whiz, but it is hard for a beginner to make. To begin with, the ingredients should be at room temp, as suggested above. start your double-boiler. Whisk in cool water (out of the tap is fine) and egg yolks and a few drops of lemon juice. The lemon juice is important to add flavor! heat over the boiler (be gentle, this sauce is delicate) until thickened. Then add the butter (clarified, not melted) s l o w l y! only a few drops at a time until the sauce thickens well. You should be able to drop in the last Tablespoonful at the end but be gentle. If you do too fast, you will break the sauce. If the sauce gets TOO thick, add in a few drops of HOT water at a time until it is back to where you want it. The sauce will keep for an hour or so, if you keep it warm. You should have turned off the double-boiler earlier. You can hold the sauce over that as long as it doesn't get too hot, warm is the key. Have the muffins prepared ahead of time and do the eggs at the same time you're building the sauce. quickly heat the ham (I use Canadian Bacon on mine) and build the dish, spread a bit of sauce over the top of the eggs, and garnish with a tiny pinch of parsley or a small slice of lemon. __________________ Never be afraid to tell the world who you are. -- Anonymous

07-12-2009, 12:51 AM	#9
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	Brian, I copied your remarks over to the Recipe Thread. I've never tried making hollandaise, but maybe some day. Won't feed it to X-lydia, she reckons it's too fatty. Some brain chemistry thing, I think. Guys just seem to like calorie-dense foods more. Figures, with our body-fuel requirements. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

07-07-2009, 03:51 PM	#2
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	It's something you learn by doing: at what point, exactly, are the yolks ready to absorb the butter? Heat the yolks over a double boiler to control the heat. Whisk them. When they start to thicken, add a T of hot water. Repeat. When they start to thicken the last time, whisk in the butter. It has to be learnt by doing, because timing the yolks is tricky, and then they go past the thickening state into a hardening state, and you've got scrambled eggs. Until you've mastered it, have backup eggs ready when you need to make it.

07-07-2009, 07:56 PM	#5
Pooka Your Invisible Rabbit Friend Join Date: Feb 2007 Location: Betwixt and Between Posts: 528	I use a double boiler.

07-07-2009, 09:15 PM	#6
kerosene Touring the facilities Join Date: Nov 2002 Location: The plains of Colorado Posts: 3,476	I did use a double boiler and thought I was being super careful...the sauce was perfect...until it had to sit for 20 minutes on the double boiler waiting for eggs to be poached. I think that was the problem...it turned into buttery scrambled eggs. But it was still good.

07-08-2009, 05:55 PM	#8
kerosene Touring the facilities Join Date: Nov 2002 Location: The plains of Colorado Posts: 3,476	Awesome! Thank you, Brian. that is exactly the sort of directions I needed.

07-13-2009, 01:10 PM	#10
kerosene Touring the facilities Join Date: Nov 2002 Location: The plains of Colorado Posts: 3,476	I am a woman and I love me some hollandaise. Of course, I also have to be careful how much of it I eat.

07-13-2009, 05:45 PM	#11
Cloud ... Join Date: Feb 2007 Posts: 8,360	I love hollandaise! I make it using the Joy of Cooking recipe. I never have any problem, except--there's never enough! My daughter always requests it for special occasions. Sometimes, when I have to make quantity, or the circumstances warrant, I will make blender hollandaise. It's slightly less favorable, but easier to make and more stable. __________________ "Guard your honor. Let your reputation fall where it will. And outlive the bastards!"

07-13-2009, 07:24 PM	#12
dar512 dar512 is now Pete Zicato Join Date: May 2003 Location: Chicago suburb Posts: 4,968	Case, are you making this at home? Cause, you know, there's no place like home for the hollandaise. __________________ "Against stupidity the gods themselves contend in vain." -- Friedrich Schiller

07-13-2009, 07:40 PM	#13
Pie Gone and done Join Date: Sep 2001 Posts: 4,808	No plate like chrome for the hollandaise. __________________ per·son \ˈpər-sən\ (noun) - an ephemeral collection of small, irrational decisions The fun thing about evolution (and science in general) is that it happens whether you believe in it or not.

07-14-2009, 06:40 AM	#14
Urbane Guerrilla Person who doesn't update the user title Join Date: Jul 2002 Location: Southern California Posts: 6,674	OW. A plague of the Pepper Pox upon you both. Incorrigible punsters should not be incorriged. __________________ Wanna stop school shootings? End Gun-Free Zones, of course.

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