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!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I use regular, the milk solids help give the hollandaise more body.
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.
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!
Please enter a valid email address.
Well played. You deserve a cookie.
Pickle Anything at a Moment's Notice
A Guide to Cheese Rinds
All About Cooking with Fire
The Ingredient Your Salad Is Missing
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.