Hollandaise Flashcards
1
Q
Basic quantity for hollandaise
A
50g unsalted butter per 1 yolk
2
Q
Daughter sauces of hollandaise
A
Bearnaise, Choron, Maltaise, Sauce Mousseline, Sauce Moutarde
3
Q
Why has hollandaise split/curdled?
A
Getting too hot
4
Q
Why has hollandaise not thickened?
A
Not beaten enough
Not heated enough
Too much liquid added
5
Q
What causes a hollandaise to look oily?
A
Sauce got too hot
Not enough liquid added
6
Q
How to rescue a curdling hollandaise?
A
Start with a fresh yolk and use liquid fat/yolk mix as melted butter.
