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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 about 3 years ago
7 answers 906 views
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added about 3 years ago

Thank you, your husband is a lucky dude.

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pierino

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

added about 3 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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added about 3 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

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

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

added about 3 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.

328ead6b 1e11 42b9 b16a c47b5d71e143  252503 2142188837733 1336583814 2609155 6193598 n
added about 3 years ago

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

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

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

added about 3 years ago

Traditionally it goes with asparagus. Good luck!