Hollandaise Flashcards
What is the basic ratio for hollandaise?
1 yolk: 50g unsalted butter
What are the three methods of making Hollandaise?
By hand, by machine and sabayon/double boiler
How do you make Hollandaise by hand?
In a bowl cream together 1 cube of butter, yolk and salt, then add 1/4 teaspoon of reduction. Place the bowl in a water bath and slowly add in the rest of the butter ensuring it is full incorporated and mixture is thickening before next cube of butter is added.
How do you make Hollandaise by machine?
Can be used for minimum of 3 yolks. Butter must be melted and just foaming (about 80c). Put yolks in the food processor and slowly add stream in the butter, have the machine tiled on an angle to help mix. Leave the milk solids behind in the bottom of the pan as they thin out the sauce.
How do you make Hollandaise the sabayon/double boiler method?
Fill a pan with water and bring to simmer, put glass bowl on it and make sure it does not touch the water. Put 3 egg yolks, 2 tsp reduction and 1 tsp water and whisk until mixture is light with a 2 second ribbon. Remove from heat and whisk in the butter that has been heated to foaming. If it is not thick enough at the end, put back over the double boiler and continue to cook until thickened.
How can you hold a Hollandaise sauce and for how long?
Hold in a warm water bath with no heat underneath or you can hold in a thermos
at 60 ̊C. Occasional stirring and the addition of a few drops of water will prevent splitting. It can be held for 30-40 minutes.
What has gone wrong if the Hollandaise has split/curdled?
The mixture has likely got too hot.
Name 2 daughter sauces of Hollandaise
Béarnaise, herby hollandaise, Mousseline and Choron
What has gone wrong if the Hollandaise has not thickened?
Not beaten vigorously, not heated enough.
What has gone wrong if the Hollandaise looks oily and thick?
This mixture has likely got too hot.
What has gone wrong if the Hollandaise is very yellow and greasy?
Either it is too hot or the butter has been added too
quickly before it has had chance to emulsify.
How do you rectify a split hollandaise sauce?
A few drops of cold water or small ice cube beaten in, or if its very split a new yolk with the mixture slowly added in
