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Hollandaise Sauce ... To Blend or To Whisk ? Whats your opinion

post #1 of 13
Thread Starter 

Another question, how do you guys do your Hollandaise? do you blend it or whisk it, I usually do it that "classical" way.

post #2 of 13

Whisk.  A lot faster.

post #3 of 13
Whisk. It's easier and I don't have to clean the blender.
post #4 of 13
Quote:
Originally Posted by SilverSage View Post

Whisk. It's easier and I don't have to clean the blender.

 

That's the main thing right there.  Cleaning the blender.

post #5 of 13
For me it's easier to whisk & I get a better product. I don't know if it's faster for me, though.
post #6 of 13

Whisk. Blender hollandaise is just not the same.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 13

Yes, whisk. A texture, silkiness kind of thing, just like with mayo.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #8 of 13

Whisk for me too. I really like watching the process using a whisk. More control over the texture as well. For me the blender does too good a job, if that makes sense. The whisk adds more air and keeps the hollandaise more tender and light. 

post #9 of 13
Whisk. I don't make it in the sort of volume that even merits power tools.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 13
Whisk. Even when I had to do 3 gallon batches for Easter and mothers day brunch. The product is much nicer whisked.
post #11 of 13
Anyone do it with cold butter? I met a guy this year that that was the only way he learned how to do it.
post #12 of 13
Quote:
Originally Posted by Grande View Post

Anyone do it with cold butter? I met a guy this year that that was the only way he learned how to do it.

 

I do, but again, it's because I'm doing very small batches, usually for only one or two people and I do it over direct, but low heat.  So the cold butter technique simplifies things. For bigger batches, I think cold butter would be problematic for clumps and curdling. So for more people, i'd be more traditional in my approach. 

 

With induction and it's better temp control, you could probably melt the butter at say 140 (a common temp setting on induction) which would not cook an egg yolk. Add in the ingredients and whisk it together over 160 degrees, the temp where a yolk would start to set, but is now spread out enough and tempered. Gradually increase the temp to figure out where the finish temperature is and the body builds correctly.   I wonder if you could hold hollandaise at 140 on an induction burner or sous vide set up? 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #13 of 13

My video, again..  

 

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