First and foremost: If Hollandaise does not turn out, it is most likely the tool being used to mix it.There are usually several issues, and nothing is difficult about Hollandaise, so if you can figure out which one, try it again. It’s just very likely the “know it all” answering doesn’t know as much or have as much experience as they are implying. I wish I could answer every question about it I’ve seen in queries all over the internet – so often they are answered by people who say things like: “This works every time I make it,” “Or it’s so simple, I don’t know what you could be doing wrong” as if the frustrated person is at fault. Once this gets hot, the butter melts and it will never really come together again, so you’ll probably need to settle for slightly warm. Once it begins to get soft, stop and stir about every 5 seconds. Hollandaise becomes thicker when the sauce cools and the butter solidifies.Īlthough it is never quite the same, I’ve had ok results with reheating hollandaise that has been overnight in the fridge by putting it in the microwave on the defrost setting, stopping it to stir about every 30 seconds. If necessary reheat in a pan of barely simmering water for a moment. A warmed thermos will keep the Hollandaise longer. Cover and wrap in a towel, set in a warm place if it will be only a few minutes. Gently stir all together and keep warm until serving. Remove from blender you may need to open the bottom of the blender to remove what may be a slightly bit thicker Hollandaise caught up in the blades.
You may need to open the blender at this point and stir up from the bottom just a bit, scrape the sides, then turn the blender back on high for a second or two. Take the small, round piece out of the top of the blender lid, and holding a towel around it with cupped hand, very slowly add the melted butter in the thinnest stream possible, as the blender runs on high-speed.Ībout halfway through the pouring, the noise made by the blender will change this means the sauce is beginning to get thick…keep pouring while mixing until the butter is gone. Blend on medium speed until the yolks are lightened in color. This is a small amount and the acid and the mustard help emulsify, so make sure to get those ingredients to the bottom with the yolks. In a blender, add egg yolks, mustard, lemon and hot sauce. After a minute in the microwave, remove and stir, then continue to heat until all the butter is melted completely, then a few seconds more. Make certain to melt in a container that is quite a bit larger than the butter as it tends to foam.
Melt butter on the stove or in the microwave until quite hot. 3 or 4 drops tabasco or a pinch of cayenne.1 stick (8 tablespoons) butter, cut into pieces.
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