French

Hollandaise Sauce: A 3-Ingredient Emulsion with French Class

June 10, 2015

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?

1 Comment

Hans-and K. November 7, 2015
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.