This way, you won’t get tired, and it makes the sauce way more forgiving. Chef Maggiore turned us on to the hand blender method of making hollandaise sauce which will almost always turn out perfect and in way less time. Technology makes all aspects of our life easier (as long as you keep up with it), and cooking is no exception. It’s why we say this method of making hollandaise takes some practice. The flavor is still there it just won’t present as well on whatever dish you’re serving it with. This doesn’t mean the sauce is worthless. If it’s a little chunky, that means you cooked the eggs a bit too much. The end result should be a perfectly golden, creamy, velvety sauce that sticks to a spoon. If at any point during this process your mixture starts to resemble the beginnings of scrambled eggs, remove the bowl from the steaming saucepan immediately, but continue to whisk. Using a thin piano or balloon whisk helps significantly in blending the ingredients. If you don’t whisk enough, the eggs won’t take the butter, and the sauce will break. Once you’ve whisked for a while, you’ll drizzle in your hot butter (while still whisking furiously). Be sure that the bowl is larger than the diameter of the pan so that it doesn’t dip in and touch the water. In a steel or glass bowl (though we prefer glass because it doesn’t get as hot as quickly as steel), you’ll continuously whisk the eggs and juice/vinegar with the bowl inside of the saucepan with the simmering water. When making hollandaise this way, you’ll bring water in a medium saucepan to a low boil - just enough to create some steam. The Traditional Method of Making Hollandaise Sauceīefore blenders, you had only one option, and that was the double-boiler method. The primary purpose of the pepper is not for heat but to enhance the flavors of all the other ingredients. Some people like to sub out paprika for the cayenne, which is fine. Lastly, you need just a pinch of salt and cayenne pepper. However, if a recipe calls for water, we like to bump up the amount of juice or vinegar for added flavor. Sometimes equal parts water and juice/vinegar is used in this step. However, if you are out of lemons, you can always use white or champagne vinegar. Most chefs prefer lemon juice for this step because it adds a delicately sweet flavor to the sauce. So save those egg whites for a nice omelet to use with any leftover hollandaise. How to make Korean BBQ at home: Everything you need to know This is how to make an Irish coffee like a pro bartender A novice cheesemaker’s guide on how to make cheese at home
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