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Hollandaise is no joke, what am I doing wrong?

I have a double boiler setup, but is it necessary to use a whole stick of butter if I'm just making one portion? I used two egg yolks, and 1/2 stick of some Presidente butter. I skimmed off as much of the solids from the melted butter as I could. But some basic direction would be well appreciated from the Food52 cult.

asked by James Durazzo almost 4 years ago

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7 answers 968 views
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added almost 4 years ago

Thank you, your husband is a lucky dude.

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79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

Very good advice from Chris here. That's how I would do it as well. You are making an emulsion that you don't want to turn into scrambled eggs---which by the way can happen very quickly.

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30d29d6e ad6b 43d4 877f 543611313cd6  img 7763
added almost 4 years ago

Basically that's what happened to me. The double boiler method scrambled my yolks. Despite having the heat on the lowest setting, they still scrambled. I think pulling them on and off of the heat while continuously whisking would be a better method

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79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

James, I once watched the other James, the one named Peterson (author of the book SAUCES) pepare a hollandaise directly over an open flame, whisking madly. I couldn't believe it. And then he turned it into sauce maltaise by adding blood orange juice. If you are serious about sauce it's a great book to own.

30d29d6e ad6b 43d4 877f 543611313cd6  img 7763
added almost 4 years ago

Sauce maltaise, maybe I'll try experimenting with that. Thanks for the tip. Maybe some grilled Trevisano with the sauce maltaise?

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79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

Traditionally it goes with asparagus. Good luck!

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