Saving Split Hollandaise
Saving split hollandaise
Most professional chefs have had a hollandaise sauce split in their time. The trick is not to panic, you won't need to start over again if you follow Paul Heathcote's advice.
Hollandaise, like mayonnaise, is an emulsion of egg yolks and butter or oil. Learn how to make it from professional chef Steve Walpole.
What makes both of these sauces so tricky to prepare is that you're combining ingredients that don't naturally blend together. This is why they have a tendency to split and not emulsify.
The key things to remember when making hollandaise is that you must not over-heat it (that will cook the yolks) and that you should add the melted butter in a very slow trickle.
But don't worry if it does split, it's easy to bring back together again.
Watch the video: Saving split hollandaise http://uktv.co.uk/food/stepbystep/aid/533100If you get scrambled eggs...Unfortunately, if your hollandaise starts to thicken into solid lumps - it's beyond repair. You have over-heated the mixture and the egg yolks have started to cook and coagulate.
You no longer have hollandaise, you've got scrambled eggs and you can spread them on your toast! Another Hollandise tip-add some (start w/1 tsp) puree of Chioptle en Adobe* for a jazzed up taste-awesome with Crab Cakes-See Steve's Awedsome Crabcakes here on iFood.TV*Chipotle en Adobe comes in an 8 ounce can for less than $1.50-so much taste for pennies.