Hollandaise

Question 1

Why has hollandaise split?

Answer 1

Butter too hot or added too quickly

Question 2

Why has hollandaise not thickened?

Answer 2

Not beaten vigorously (emulsion not formed)
Not heated enough
Too much liquid added

Question 3

What to do if hollandaise looks like it’s about to split?

Answer 3

Add a splash of cold water

Question 4

Examples of daughter sauces of Hollandaise

Answer 4

Bearnaise (Chopped tarragon, chervil, glace de viande)
Choron (Small amount of tomato puree)
Maltaise (Blood orange)
Sauce Mousseline (Small amount of lightly whipped cream)
Sauce Moutarde (Mustard)

Question 5

What are the different methods of making Hollandaise? What butter and tool for whisking?

Answer 5

By machine (foaming hot butter / blade of machine)
By hand using sabayon method (hot butter & double boiler / whisk)

Question 6

How can you hold a Hollandaise sauce and for how long?

Answer 6

Warm water bath, about 30 minutes

Question 7

Basic method for making a Hollandaise using sabayon method

Answer 7

1. Make a reduction, reduce by 2/3 and strain
2. Prepare pan with 5cm water and bowl that sits on top without touching water
3. Melt butter in a pan until just foaming
4. Place the yolks, reduction and water into the bowl and place over the pan of simmering water. Whisk until the mixture holds a 1-2 second ribbon
5. Remove the bowl from the heat and slowly pour in the hot butter, whisking all the time until thickened
6. Adjust seasoning

Question 8

Basic method for making a Hollandaise using sabayon method by machine

Answer 8

1. Make a reduction, reduce by 2/3 and strain
2. Place the yolks, reduction and salt in the food processor
3. Melt the butter in a small saucepan over a medium heat
4. Once the butter is just starting to separate and is bubbling, slowly pour into the blender with the motor running.
5. Continue until all but the milk solids are added
6. Adjust seasoning