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Hollandaise sauce

post #1 of 4
Thread Starter 
Iv been taught this recipe for hollandaise sauce by my father,
250g butter
6 yolk
1tbls white wine vinegar
1tbls water
Pinch of salt

Melt the butter until it's liquid. Heat up a wok half way with water, yolk vinegar water and salt beat up in a metal bowl over the wok for double boil. Wait til it peaks but don't let it become scrambled egg. Food processor the yolk, vinegar, water and salt and slowly add the melted butter so it doesn't split.

I wasn't sure this was the correct way to make hollandaise, since my father adds tarragon to make bearnaise sauce.
post #2 of 4

Not like any way I've ever heard of.  No lemon?  And all you need is a stainless steel bowl and a whisk over the steam.  

post #3 of 4
Quote:
Originally Posted by Jonathan Norris View Post
 

Not like any way I've ever heard of.  No lemon?  And all you need is a stainless steel bowl and a whisk over the steam.  

There are other ways to make Hollandaise?

 

I've seen the blender idea but never tried it myself. I am of the opinion that I can feel the consistency of the sauce through my hand whip.

A simple SS bowl over a pot of lightly simmering water is all I need.

 

One of my line cooks thought that the blender idea was the only way to go, until I showed him my way. Of course the arm strength gave way all too soon and I had to finish it for him.

 

Everybody tries to re-invent the wheel.

 

As for the white wine vinegar.....it probably was the substitute for lemon.

post #4 of 4
I just tried Hollandaise with white wine over some steamed veggies (didn't have white wine vinegar), and I was pleasantly surprised.

But I made it the old fashioned way still. All of the fancy equipment just means more dishes to wash.
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