Clarified Butter for Hollandaise?

So here's a nerd, food science question: when you make Hollandaise, do you use regular unsalted butter (I do per Joy of Cooking) or clarified? What would the difference be? Why? Thanks, all!

  • Posted by: marynn
  • December 9, 2011
  • 3347 views
  • 3 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
CaliforniaRenata
CaliforniaRenata December 9, 2011

I use regular, the milk solids help give the hollandaise more body.

Review our Code of Conduct
Don't send me emails about new comments
Chefbaltz
Chefbaltz December 10, 2011

you can use either. as a mother sauce, it's made with clarified butter so that the milk solids are removed. you will have a nuttier (and authentic) flavor by clarifying it. but i have to say, i really enjoy using just melted butter as well sometimes for a different, less nutty, flavor.

Review our Code of Conduct
Don't send me emails about new comments
marynn
marynn December 10, 2011

Thank you, Chefbaltz, for my micro lesson! It makes sense. The next time I plan to indulge, I am going to try clarified to taste for and learn the intended flavor. CaliforniaRenata, let's have a taste test!

Irma Rombauer (1976 ed.), still love ya!

Review our Code of Conduct
Don't send me emails about new comments
Showing 3 out of 3 Comments Back to top
Recommended by Food52