Hollandaise

Undertoad · 07-07-2009, 03:51 PM

It's something you learn by doing: at what point, exactly, are the yolks ready to absorb the butter?

Heat the yolks over a double boiler to control the heat. Whisk them. When they start to thicken, add a T of hot water. Repeat. When they start to thicken the last time, whisk in the butter.

It has to be learnt by doing, because timing the yolks is tricky, and then they go past the thickening state into a hardening state, and you've got scrambled eggs. Until you've mastered it, have backup eggs ready when you need to make it.

Thread Tools
Show Printable Version Email this Page
Display Modes
Switch to Linear Mode Switch to Hybrid Mode Threaded Mode

07-07-2009, 03:51 PM	#2
Undertoad Radical Centrist Join Date: Jan 2001 Location: Cottage of Prussia Posts: 31,423	It's something you learn by doing: at what point, exactly, are the yolks ready to absorb the butter? Heat the yolks over a double boiler to control the heat. Whisk them. When they start to thicken, add a T of hot water. Repeat. When they start to thicken the last time, whisk in the butter. It has to be learnt by doing, because timing the yolks is tricky, and then they go past the thickening state into a hardening state, and you've got scrambled eggs. Until you've mastered it, have backup eggs ready when you need to make it.

Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)