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COPYRIGHT © 2024 | NUMBER 8 COOKING | ALL RIGHTS RESERVED.
Privacy Policy | Terms and Conditions | Disclosure Statement | License Policy
COPYRIGHT © 2024 | NUMBER 8 COOKING | ALL RIGHTS RESERVED.
Privacy Policy | Terms and Conditions | Disclosure Statement | License Policy
COPYRIGHT © 2024 | NUMBER 8 COOKING | ALL RIGHTS RESERVED.
How to make restaurant quality hollandaise sauce, this is a question asked by many home cooks. Hollandaise sauce is an emulsion sauce, a classic French mother sauce made from melted butter, egg yolks, and a vinegar white wine reduction.
Its pungent, buttery flavor is perfect for sautéed asparagus and is the sauce for eggs benedict. While many recipes for hollandaise sauce require a blender, it’s possible to make a delicious hollandaise sauce without one.
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There are also Hollandaise sauce derivatives. One of them is the iconic Béarnaise sauce, which is similar to Hollandaise the only difference being the flavors in the reduction.
Well, today I’m going to show you how to make a restaurant-quality hollandaise sauce that will knock your socks off! Without a blender.
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Now, let’s get into the nitty-gritty of making this sauce. The key to a great hollandaise sauce is all in the technique. It can be a bit finicky however don’t worry, I’ll guide you through it step by step.
This is the classical way, how a chef would make it, restaurant quality hollandaise sauce. First the ingredients and equipment you’ll need.
How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.
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Follow these steps, and you’ll have restaurant quality hollandaise sauce better than those made in a blender.
How to season food is an art that combines creativity, intuition, and a deep understanding of flavors. That transforms ordinary ingredients into extraordinary culinary masterpieces.
Chefs Pro Tip — Now, I know what you’re thinking “Can’t I just use vinegar and wine without reducing it?” Technically, you could, however, your hollandaise sauce will taste highly acidic and have a strong alcoholic wine aftertaste.
Chefs Pro Tip — Don’t throw away those egg whites! They’re perfect for making delicious, fluffy omelets or even meringue or pavlova. Waste not, want not!
Melt the butter in the microwave and pour it into a jug. Or if you’re like me and prefer to do it the old-fashioned way.
When the reduction has reduced strain the liquid into the bowl with the yolks. You don’t want any of the peppercorns or herbs they can be discarded.
Set up a Bain Marie (saucepan of simmering water) and sit the bowl in the saucepan. Make sure to base of the bowl isn’t touching the water.
Remove the sabayon away from the heat. Set up a tea towel on your bench and place the bowl on top.
Sitting the bowl on top of a towel will stop it from moving when you’re whisking in the melted butter.
Now slowly start whisking in the melted butter, if you add the butter too fast the hollandaise will split, and you’ll need to start again. Once all the butter has been incorporated check the seasoning.
Chefs Pro Tip — If the sauce becomes too thick, add a teaspoon or more of the warm white whey leftover from the melted butter. This has a lot of flavor in it and is better than using warm water.
It would be best to keep hollandaise sauce for a couple of hours. This is because hollandaise sauce is made with egg yolks that have been heated. The sauce needs to be stored at room temperature. Keeping it for 2 hours could pose a food safety risk as the sauce sits in the danger zone 6-60°C (42.5-140°F).
Short answer: no, you can’t reheat hollandaise sauce. Being a chef, this is something I would never do. You will have a high chance of it splitting if it gets too hot. Or the eggs curdling and making the sauce lumpy and eggy tasting. Not to mention the food safety aspect.
Regardless of what you’ve been told, reheating hollandaise sauce is fraught with danger. Anyway, why would you want to? Only make enough for one meal. This restaurant quality hollandaise sauce is so good I would be surprised if you had any leftovers.
Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.
For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome. So, to help you here is a handy little unit converter tool for cooking without guesswork.
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