Go to the Recipe: Bright, Fluffy Whipped Hollandaise
Video not working..
- originally posted by Paul
YouTube glitch. Fixed now.
Ah one of my favourites.Is it worth stabilizing this like you did with bullet proof beurre Blanc?And how long will it be safe held at 65c?
How long can I hold it in that range of temperature ? 65-70C
it works well ,i adjusted the salt and added the classic pinch of cayene...did both the immersion finish and a whipper
About 3 to 6 hours.
- originally posted by Grant Lee Crilly
Is there a compelling reason for using salted butter rather than sweet butter and controlling the amount of salt added?
Some discussion of this on the forum recently:http://forum.chefsteps.com/dis...Main point is that salting the butter will cause slightly different flavors to develop as the butter fat matures. Salt, of course, also enhances the perception of flavor. And lastly, salted butter apparently splatters less when used for frying. But unsalted butter does make it easier to control the salt in a recipe.
how many yolks is that? That seems like a very little amount of butter per egg yolks.
It's about 4 egg yolks. You can use more butter. We like the richness of the eggs in this recipe.
Tried this and it cooked the yolks solid at 167F temp in the directions. Not like hard boiled solid, but enough that they stay together and won't mix with anything else. Kind of like jelly blobs. Reduced the temp to around what the recommended holding temp was and it was great! The wife said it was the best ever. Not sure what I was doing wrong the on the first time around.
Hmmm, what sous vide equipment were you using the first time around? Possibly it is out of calibration? Being off by a degree or two would be enough. The other possibility is that you held them too long at the cooking temperature the first time around.
Could be. We have the SV Supreme and I've never thrown a thermometer in there to check that it is actually correct and have just assumed it has been. Probably should have done this to begin with.
I had a similar experience to ScottyC: The Yolks Coagulated in the bag and didn't mix. I did use an immersion blender to combine afterwards and it came together ok. I checked my water bath temp with a Thermapen and it was stable within .1 Degree. I still question 75C for Yolks. Both the Polyscience egg chart (http://cuisinetechnology.com/_... and Modernist cuisine (http://modernistcuisine.com/re... suggest 65C. There's also a small error in the Video - Vinegar/Shallots 25g/40g vs Ingredients List - 40g/25g. I assume the latter is correct to yield 20g reduction.
Michael: So you're saying that it came together correctly? That's how it's supposed to work. 75 °C gives us a more consistent result than when we were doing 65 °C as MC recommends (and we developed that recipe too). Ingredients list is correct. We'll look into updating the video.
Tried this over the weekend to make bearnaise. Subbed out the champagne vinegar for tarragon vinegar and added some tarragon sprigs while reducing. All in all the taste and texture were amazing but it didn't quite have a tarragon punch I was after. I topped it with a bit of fresh tarragon but you can't really stir in tarragon after it comes out of the siphon because agitating it too much deflates the sauce. Any suggestions?
Might be worth trying some tarragon essential oil. Blend it into the vinegar just after you finish the reduction.
If you are not looking to hold the foam for an extended period of time, when the pouch is done being cooked transfer contents to a blender and add 4 g of fresh tarragon leaves. You will get a great flavor as well as a crazy adorable color. Excited to hear what you think.
Can I save it in the siphon and reuse it tomorrow?
I would say that you should try it for sure. Chill it, reheat it and shake the heck out of it. Post the results please, id love to know.
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Its good!! indeed needed a good shake but it worked. Thanks!love your site and videos.Keep it up!!
Are you able to skip the sous-vide step and make the hollandaise in the blender and transfer it to the siphon?
- originally posted by Stephen Sandoval
If you put a well-made hollandaise into a siphon, it will work.
Try using a drop of tarragon food grade essence a little goes a long way
- originally posted by matt
Same here. The egg yolks coagulated in the bag and didn't mix well in the siphon. Hollandaise comes with like jelly yellow threads.
I used SousVide Supreme at 75 °C for 30 minutes.
So there is some mistake with temperature...?!
Like Chris said below, it's possible that the SVS was out of calibration—Even a degree difference could make a difference, but the temp for our equipment worked perfectly. We'd be interested to know if you run into the problem after checking the temp with outboard thermo so other SVS owners could make the proper adjustments.
I checked my SVS with direct thermo - everything was correct! No problem with calibration...
To shake or not to shake? After pouring package contents into siphon and charging... The recipe does not specify. However the discussions do regarding a chill/ reheat strategy.
Hm, that's odd! @chris, any ideas?
I had a similar coagulated yolk problem in both the hollandaise and poached eggs. I used a Polyscience circulator instead of the SVS, and verified the temp. Does the circulation affect the temperature like a convection oven?
For most foods, no. In the case of eggs, a tiny bit based on our testing. The much bigger factor is the freshness and quality of the egg itself. This can absolutely effect how the yolks coagulate.
Given the problems, why is 75C an improvement over the MC recipe, which uses a 30 min bath at 65C and works perfeggtly...?
The MC egg that we developed is fine, this white has a better texture according to most people I have surveyed, but you can really make any egg you desire.
http://www.chefsteps.com/activities/the-egg-calculator
Made a half batch of this, in a 500 mL iSi, and it worked wonderfully. I'll be honest; right out of the SV, it looked like a disaster, looked separated and curdled. I massaged the bag some and it came together ok. Poured it in the siphon (with doubts), shook it very well, and will you look at that, delicious hollandaise! I used only one cartridge in the smaller siphon, and was still almost too stiff coming out, but it relaxed in a few seconds to a nicer texture.
Well too late, I realized i used unsalted butter and did not adjust for it. Possibly a little more seasoning would have even done better (but it is hard to argue with the results I had), but I'm unlikely to start stocked salted butter just for this (though it does freeze well....). Anyone know how much salt/g is in salted butter so at least I can hit the recommended amount of seasoning next time to see?
You need to shake to get the gas into the mixture.
tried this tonight, thought: like others, that the yolk had coagulated too much, but once in the gun it worked perfectly. i don't have any sous vide equipment yet so used a portable bain marie with digi thermometer. cheers for the recipe!!!
video still has the wrong ingredient weights.
How do you get most of the sauce without it spattering everywhere? I had the siphon completely vertical when letting the sauce out. Pretty big mess, how come?
Siphon: what can I use to substitute it? (I cook for only two persons, and I think a siphon, albeit excellent, to be overkill), can I sub it with some other simpler tool? thanks.
I use a product from the UK called absorbt means temperature control is not so vital, can be at 90 deg C without splitting or curdling, brilliant stuff, makes great foam and stabilizes sorbet and ice cream too
Step 5 provides an alternative using an immersion blender.
"Alternatively, pour contents into the small pot, and emulsify using an immersion blender."
Just made this last night and it was really delicious however it came out a bit runny. I noticed after sous vide cooking that some of the egg yolk had solidified. Maybe I should have whisked the egg yolks together instead of putting them in as whole yolks?
Made this just now, it was excellent. Used an immersion blender to finish the sauce, rather than the whipping siphon, with great results. Egg was good, but I might just try a traditional poached egg next time, in the water bath, the white stuck to the shell quite a bit, and we got a bit of egg shell in there when we were trying to clean out the eggshell. And dangnabbit, I am going to use the Dungeness crab recipe next time, I used canned, and while delicious, and extremely good with the Hollandaise, I can just imagine how wonderful this would be if I actually had crabmeat that tasted good on its own. Great recipe.
I used the recipe for white asparagus – a German staple now that our local asparagus is in season:
The recipe worked perfectly. I halved it for a 500mL iSi and substituted a different vinegar. The emulsion was almost too stiff, so I may try and thin it out a little the next time. I will also dial back the acidity slightly.
All in all a great recipe. And the fact that you can prepare it while the other things are cooking and keep it warm for a bit before serving is awesome.
Looks great, I'm definitely going to try it. You did forget the cayenne, was that on purpose, does it clog the dispenser?
Hey guys, question here
I'm planning on making 30 eggs beny for my suite mate (i'm in dental school and I plan to make these slightly before our morning huddle at 745am) and I don't know if the chefstep's hollandaise recipe is enough for 30 beny. I've never used a siphon before so I don't know if I could double the recipe to fit 1 siphon. Or if I can prepare two ziploc's of hollandaise and just siphon one and when it's empty put in the other bag and charge it. Do I need to clean the siphon in between or I can just dump it in and charge again? Also, since the morning huddle doesn't always start on time, can the eggs and hollandaise be kept in the waterbath longer than indicated on the recipe for keeping it warm?
Lastly, my planned flow goes like this...
15 eggs in ziploc inidividually + 1 bag of hollandaise per anova and I have 2 anova. When people gather they'll break their own eggs onto their own eng muffin and place their own ham and i'll dispense the hollandaise from siphon. Does that sound like a feasible plan? I'm pretty amateur so I know this plan isn't perfect or up-to chefstep's level of awesomeness, but it's a start right?
Thanks guys/gals
I did this yesterday and it came out perfectly. I used apple cider vinegar instead of champagne vinegar. I whisked together all ingredients except for butter before packaging and submerging into water bath.
I did notice that some of the contents had hardened a bit like early stage scrambled eggs but after transferring it all to the siphon, loading in two cartridges and shaking vigorously it came out perfect. The siphon was filled with warm water up until 30 seconds before I needed it.
I tried to store the hollandaise in the siphon in the fridge overnight and then putting the siphon in a 65 degree water bath for 2.5 hours but it came out cold. I noticed the sauce had become a bit grainy - like whipped cream that has been whipped for too long - but that could also be due to the fact the hollandaise was still cold and not warm as I had hoped/expected.
Anyone out there with insights on reheating after storing?
I had the exact problems. I have two SV machine and both are calibrated. Anova and Poly Chef series. i think mixing the eggs up first and cooking them at maybe 65-70 might prevent the eggs from coagulating.
I stored in a plastic container with plastic wrap on top. Reheated in microwave in 6 second intervals stirring every time for total of 24-30 tops. Came out just as good as day one. I, however, did NOT siphon it. I used immersion blender and spooned it over bene.
Just made this and I should have whisked/blended it prior to putting in the siphon. The yolks were a little coagulated so kept blocking the release of the sauce through the siphon head. It wasn't completely smooth when t came out either.
Couldn't believe how much it made!
Had a great result with switching thyme sprigs for the shallots, white wine vinegar instead of champagne, and used 1g citric acid instead of lemon.
https://www.chefsteps.com/activities/russell-s-hollandaise
can the siphon handle the pressure of the NO2 at 149-158 F?
I answered my own question. After I tried to please my wife, who is the economical side of the relationship, I chose the less expensive siphon. I brought it home and found that the operating temperature is 3-50 degrees celsius.Be sure to get the siphon with the metal top. It is about $65 at the local restaurant supply. The $25 one that I bought will now be relegated to whip cream.
Could you keep the charged siphon in the fridge overnight or would it split? Many thanks
