How to CookFrench
Hollandaise Sauce: A 3-Ingredient Emulsion with French Class
by Jaime Brockway
• June 10, 2015
• 1 Comment
Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: KatieQ collaborates with Bubble Child to bring you a thick and tangy (and relatively easy, minus the whisking) hollandaise sauce for a better breakfast.
It’s high time for hollandaise sauce. In another French-inspired episode, KatieQ forms a saucy collaboration with Erica, professional chef and mastermind of the YouTube channel Bubble Child. Together in Erica’s kitchen in Paris, they turn clarified butter, lemon, and egg yolks into a tangy emulsion so thick, its consistency resembles that of Greek yogurt. A dollop of this hollandaise sauce morphs poached eggs and French baguette into a breakfast blowout. It’s a heck of a lot of whisking, but they don’t seem to mind after the first bite.
Tell us: Do you have any hollandaise secrets? What do you like to eat it with?
Comments (1)
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over 2 years ago Hans-and Kelli Yunge
Back home we called this emulsion mayonnaise. Is the difference between a mayonnaise and a hollandaise the consistency, or are there other more fundamental differences? Quite tasty either way.
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