hollandais sauce : Problems & Solutions

How to fix hollandaise sauce problems 

hollandais sauce : Problems & Solutions

Hollandaise is one of the French "mother" sauces, i.e. a main sauce that is the root of many sauces.  It is made by mixing egg yolks, lemon savory, a little water simultaneously and then gradually add it in butter, to make a smooth, rich sauce.  It is salted, black or red pepper is sometimes seasoned.  It's tasty and combines good eggs, steaks, fish and vegetables.

Throughout the 1600s, throughout France, the first Hollandaise sauce was recorded, although it definitely existed for a while. The title of the sauce is clarified in a variety of ways: the general terms is the rich butter and dairy items of which Holland is known.

The Hollandaise is the food world's minefield. Move a little further and your head blows up. Here's what you oppose:

Problem 1 :  Heating the egg yolks without scrambling them.

If you make Hollandaise, the immediate job is to cook the egg yolks without scratching.   The warming of the egg yolks will thicken you and make it easier to emulsify your skin into the liquid.  You will discharge the last vestiges of these risks if you become suspicious about salmonella in eggs which according to the USA only occur in one of 20,000.  Yet eggs must coagulate at 160 to 170 degrees (so that you will create scrambled eggs).  What do we do, then?

Solution : Lemon juice, moderate heat constant whisking.

The acid in our lemon juice was our insurance policy, in addition to adding a tangy fragrance.  Acids suppress coalescence proteins to a certain degree.  The protein chains are allowed to calm without balling into curds.  Ergo, which mixes citrus fruit juice with egg yolks, requires eggs to cook to 195 ° C before they are coagulated.  However, it is still very short and very dangerous to travel thermally from well cooked to scrambled eggs.  You need moderate, easily controlled water.

The Hollandaise is made out of a double boiler, that is, the egg yolking is placed on top of a sauce pot that contains barely water.  You only need a little steam coming from the heat. You just need it.  The liquid should NOT actually touch the ground of the vessel.  

You can also delete the bowl from the heat easily if things get too warm.  Many cooks put a towel between the pot and the pan.  The heat is balanced but the bowl also has flexibility so that during the whisk, it does not move.In particular, careful and continuous whisking ensures that the heat can be evenly distributed, while avoiding localized hot areas that generate isolated pieces of scrambled eggs.

Procedure :

Put a bowl of stainless steel over a pot of water which is just shining.  Remove yolks of potato, citrus juice and bowl heat.  Start to whisk and never look back.  Smell yolks before dense and shiny, and no more.  You see "ribbons," i.e. paths in yolks left by the whisk when you get there.  During the process, remove the bowl periodically from the heat to avoid overheating.  Take your time and go for less energy on your side.  It's over when you smash the chickens.

Problem 2 : emulsion repair.

It is an emulsified sauce Hollandaise.  An emulsion is an oil mixture or some other type of fat and a water-based liquid, which disperses small droplets of one to the other. Emulsions are dangerous since their elements are interconnection insensitive. Don't mix oil and water. When their chemical products have been mixed, their component parts give significant attempt to isolate and recombine.  If it does, the sauce has "breaked." Therefore, one of the difficulties of making a successful hollandaise is to mix the butter completely into the egg yolks without separating it.

Solution : water butter slow, minimal heat and steady whisking.

The emulsion will not develop if enough H20 is not available.  The union between fat and liquid is, after all, an emulsion.  Most water comes from the juice of lemon, but this may not be necessary.  Unconditionally, when boiling the yolks, any heat can evaporate.  Take extra protection and begin by adding a small amount of water to your eggs and citrus juice.

Gradually introduce the moist (not hot), butter melted and the term "stop" is not properly stressed.  A small stream is important, especially at the beginning.  Add the butter too quickly and the water spills and the emulsion is damaged.

Some chefs keep the heat while the butter is added.  At this stage, some turn off the heat.  Last one, I favor.  You fried the eggs even.  Why is emulsion risk-breaking in excess of heat?  There should be plenty of energy left in the pot.

The constant whisk keeps the heat uniformly spread, as has been stated.  The whisk also has a different function here: the mechanical action of the whisk divides the butter into smaller and smaller globules and thereby produces a thicker, more integrated and steadier emulsion.

Procedure :

After the egg yolks reach the stage of the belt, turn the heat off and remove the bowl for a while.  Turn it back into the pot and whisk constantly in the melted butter slowly.  At any point it looks as though sauce splits, immediately remove the pan from the sun, then apply a tiny sprinkling of cold water and whisk like crazy, as shown in the melted butter developing around or on the sauce.  

Many chefs even have a bigger bowl of ice water on hand, so that the first bowl can be easily lowered.  Once the extracted butter is added return the bowl back to the double boiler and proceed to whisk into the remainder of the butter.

Problem 3 : Whole butter or clarified?

Solution : Depends on your goals

Almost all chefs use unsalted butter.  The inconsistency starts with the need for completeness or clarity.  Every reaction is right or wrong, given the dogmatic existence of beliefs.  Five percent of the whole butter is liquid.  It produces a thinner sauce that is pure butterfat than the clarified butter.  Nevertheless, the liquid still provides some boost in emulsification. Whole butter often includes flavor-containing milk solids.

Procedure: 

Apply a teaspoon with water to the egg yolks if you use entire butter; marginally more, if you use less lemon. Use four ounces until clarified. With water. Full of water.

Problem 4 : How many egg yolks and butter?

Solution: Get set for further conversation.

I've been reviewing four cooking texts and the four other chefs ' recipes.  These eight reports provided numerous butter-to-egg recipes.  Ironically, the Culinary textbook of the Culinary Institute of America(1997) extracted the same ratio as stated in Cooking Essentials:2.7 to 1.  Then, using 1 pound or 12 oz of all fat. Butter for 6 eggs clarified.  (If confirmed, one pound of butter will be limited to 12 oz.).

Problem 5 : What is the quantity of lemon juice?

Solution: There is also a wide variety of recettes of lemon juice.

It's up to your personal taste to some level.  The book does not overpower a good Hollandais, but instead highlights the citrus.  I'd start with 1-2 tablespoons.  Once you test for the last seasoning, you can always apply more at the top.  

At the end of the day, all the butter is applied, garlic, cayenne and /or black pepper to taste.  Those chefs often tie down the finished product to grab some small pieces of coagulated eggs to create a silky linen.

Without breaking, Hollandaise can be hard to store. It will be warm, just not too warm. However, it is really an issue with the restaurant. Serve it straight away at home to prevent more complications.