This was my 2nd recipe from the rouxbe school. Yesteday I made the Cod Provencal, and had leftovers, so, thought the Hollandaise would make a lovely complement and follow up.My first try, did not work out. It was thin, and I couldnt get it to thicken up. I went back and looked at my notes, and suspected that I may not have beaten the eggs over the water bath long enough, before adding the butter. So, not derailed, I decided to try again.My 2nd try, I waited until the eggs riched a much thicker consistency (ribbon like) as you say...almost pudding like to me, before taking them off the water bath and adding the butter. And also made sure the butter was closer to the recommended temp (130-140). I used up all but about 1/4 cup of the butter, and it came out so lovely! Thick and rich! I added about 1/2 tsp of vinegar, a squeeze of lemon juice, salt, and a bit of cayenne and was in heaven! Sadly, while heating up my brussel sprouts and preparing a rice pilaf to go with my fish, I had my sauce over some simmering water, and it broke!! I tried to fix it with the egg/cream method, but it didnt work.So, I tried one more time, (the third time). Unfortunatelly, I was out of butter, but found some butter in the back of the fridge. Everything worked well (as the 2nd time), however the end result had a faint fridgerator taste....alas I have learned something. The quality and freshness of the butter is critical in this sauce. I still used it, but still have fonder memories of my 2nd try.My advice to anyone on this recipe is to try again if your first attempt doesnt work. Dont be afraid to whisk the sabayon as long as you need to get the required consistency before adding the butter! Lastly, be careful while trying to hold it...if you put it over too much heat (ie over simmering water), it will break! Good luck to everyone!
Traditional hollandaise, made by emulsifying melted clarified butter into egg yolks and lemon juice, is notoriously difficult to make. You not only have to take the same care in its construction as you take for oil-in-egg-yolk mayonnaise, but you also have to deal with the fickle nature of hot eggs and butter.
It's what happens next that sets them apart: Hollandaise gets its acidity from lemon juice (sometimes vinegar) and is usually seasoned with salt, white pepper, and cayenne pepper. Béarnaise, meanwhile, builds upon hollandaise with white wine vinegar, shallots, tarragon, and other fresh herbs.
Actually, a proper Hollandaise is in itself derivative: it's a sauce sabayon (a light, whipped emulsion of egg yolk, liquid and air) enriched with butter and flavored with lemon (or in old French cooking, a vinegar reduction or combination of both lemon and vinegar).
Hollandaise sauces are best cooked at temperatures around 120-140 degrees Fahrenheit. Anything over this maximum puts this condiment at risk of splitting, which occurs when the creamy, smooth emulsion of the egg yolks, lemon juice, and melted butter breaks. The sauce will separate into pools of fat floating in liquid.
If you are concerned about salmonella, use pasteurized eggs or cook the eggs to at least 165F to kill any bacteria; however, this can potentially cause the eggs to scramble. Egg yolks start to coagulate around 149F (65C) and will start to curdle around 160-170F (yolks completely curdle at 185F (85C).
To make Béarnaise, you start with a reduction of wine, vinegar, shallots, and tarragon. Set it aside while you make the hollandaise, which is a semi-permanent emulsion of egg yolks and clarified butter.Stir the herbal reduction into hollandaise, and voila! You have Béarnaise sauce.
Hollandaise is an emulsified sauce in which egg yolks serve as both the emulsifier, and the thickening agent. The finale consistency of your sauce will be determined by how much fat is emulsified in and how much the egg yolks are cooked. The more you cook the egg yolks, the thicker your hollandaise will be.
Chantilly = hollandaise + whipped heavy cream. The tomato sauce is classically served with pasta, fish, vegetables, polenta, veal, poultry, bread, and dumplings such as gnocchi.
The difference is only in the flavoring: béarnaise uses shallot, black pepper, and tarragon, while hollandaise uses white pepper or a pinch of cayenne. The sauce's name derives from the province of Béarn, France.
How do you fix a runny hollandaise? Blenders tend to make runny hollandaise - it's usually because the butter was too cold and hasn't cooked the eggs enough to thicken them. To thicken a runny hollandaise, tip the mixture into a heatproof bowl set over simmering water and whisk over the heat until thickened.
Why Does Hollandaise Sauce Break? Over-heating or overcooking the egg yolks is one culprit. Next time, be sure to use a double boiler and heat the yolks gently to avoid overcooking them. The second cause is either adding too much butter or adding it too quickly.
If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.
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