Go to the Recipe: An Instant Way to an Even Better Hollandaise
Great tips, well illustrated and explained. I'm no chef, so it's really nice to learn the evolution of the sauce from Hollandaise to Bearnaise to Foyot , and how simple it can be! Can't wait to try it at my house. Hoping for even more sauce tutorials like this one, an A to Z of classic sauces perhaps. Welcome home Grant.
The recipe mentions using the ControlFreak (I splurged on one a while back, highly recommended). What settings should be used for boiling the butter, just 100°C/212°F pan temperature?
Are you saying that the fact that the blender heats up the eggs helps prevent them from curdling when you add the hot butter?
Cool. are the eggs safe to eat raw ? is the butter temp hot enough to cook the eggs ?
Grant, this sounds ideal if you are going to be serving a larger group. Could you comment on how far in advance you can make this assuming you keep it warm in a sauce pan, and if it cools down is there any way you can recover it? Early on I made the mistake of trying to microwave cooled Hollandaise, which is clearly not a good idea lol. #gagmewiththproverbialspoon
I've always use Kenji's 2-minute stick blender recipe, since it is quick and easy to make a small quantity right as you are preparing Eggs Benedict (egg yolk, water, lemon juice, salt, butter melted until foaming subsides).
https://www.seriouseats.com/recipes/2013/04/foolproof-2-minute-hollandaise-recipe.html
I've seen people do a sous vide mason jar version, which I guess has the convenience advantage that you can just let the ingredients warm up in the bath, hit it with the stick blender, and then keep it warm in the bath until needed.
Everyone has to decide the degree of food safety risk they are willing to take, whether it is medium rare steak or raw eggs.
"Thirty-six (15%) [Salmonella] outbreaks implicated egg dishes that were “lightly cooked” (e.g., hollandaise sauce, meringue, cream pies)."
https://www.foodpoisonjournal.com/foodborne-illness-outbreaks/what-you-need-to-know-about-salmonella-during-a-papaya-outbreak/
You can purchased pasteurized whole eggs at the grocery store. I'm not sure if using those would have detectable any effect on the texture of the sauce (the whites are a bit harder to whip).
You can also pasteurize whole eggs yourself sous vide.
the new Graham Kerr ladies and gentlemen
I know this will get me thrown out of the French kitchen... but when cooking for my dairy-allergy family, is there an oil substitute that is acceptable? EVOO?
It works! I just made it with one egg. Fast, delicious, and virtually no carbs!
I did not check the temperature when done but 100g of boiling butter ought to be able to cook one room temperature egg.
I've never experienced this, but you often see warnings about using a blender on EVOO, since it can turn bitter.
Can I do this with an immersion blender? I don’t have space for a full blender
Yep! Just important to make sure your butter is hot enough.
You would most likely need to add some water, or other liquid to help with the emulsion. You won’t have the milk solids and moisture from the whole butter to help out.
In the restaurant world we would make large batches and keep them in a warm place for a full brunch service with no problem. You want to stay around 120 °F and give it a stir every 30 min or so. If you are seeing fat separation, add a splash of water before you mix it up.
My son is also allergic to Dairy. We always found Nucoa Sticks to be a good alternative.
I've done it with my Joule!
How do you do it ?
I served once a Caesar dressing using a whole egg (I took the idea from April Bloomfild recipe) and my guests got really sick becues of that. Not salmonela, but defenitly a sickness .
Hi @John Bates, All you need to do is to turn the Control Freak on high and bring the butter up to a boil. Once it’s boiling, you can add it to the egg mixture.
Hi @Stuart, No, not to prevent them from curdling—the friction from the blender helps cook the eggs.
Hi @RoyFerentz, You can always check the temperature of the eggs when done. The butter helps cook the eggs as does the friction of the blender. Check in for temps with our sous vide time and temperature guide: https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide.
Nice. I have used a very similar recipe for decades! The only difference in mine is to separate the eggs (yolks make your Hollandaise richer and darker - I guess I give up some of Grant's fluffiness). And I use a Tarragon/White Wine Vinegar instead of lemon juice. Again gives for a more rich taste. My wife says I make a better Hollandaise than any she has ever had in a restaurant. Really cool for you to share Blender Hollandaise.
Grant. It's soooo goooood to have you back buddy!
is there a place to see the full video not edited to chunks? i don't mean the raw video, just something less divided
The video at the very top of this page is the full video, right?
it's not, if you payed for the season pass you get lots of added short segments, but since they are so short it feels a bit out of place and you are left with the feeling you missed something.
did anyone find that hollandaise this way is a little bit thinner than traditional method? it's still nappes but is not as thick?
I pasteurized 2 eggs (131F for 2 hrs), blitzed 2 eggs with lemon juice and salt in the VitaMix with a small amount (maybe 1/4 tsp) of Ticaloid 210. Once the vortex was going I added 2 sticks of butter, whole, one at a time (not melted). Incorporated beautifully. I parked the VitaMix container in the Cambro, still at 131F, and it held beautifully for an hour. Great flavor, light texture (but let’s not kid ourselves, it’s still weaponized butter), and had a nice thick texture.
It was plenty thick for me. Used 1 stick of butter per whole egg.
I've been wondering if it would be possible to hold the sauce in the blender pitcher and use high speed friction to reheat it. Maybe I'll give it a shot tonight.
Can we do Bernaise sauce with this method ?
buonasera è possibile inserire il tutto su un sifone con gomma xantano e protossido di azoto e tenerlo in caldo a bagnomaria a 65 gradi pronti per il servizio?
It actually works perfectly! My only mistake was that I forgot that Grant probably uses unsalted butter and I used salted, so it was a bit too salty
I found a splash of heavy cream works better than the water to bring it together again (keeps it's richness better) but as long as you're keeping it warm and mix it from time to time you should be good
If this is so easy then why don’t you recommend this recipe in lieu of the other hollandaise recipes on the “can’t F it up” egged benny recipe?
I've made hollandaise and its derivatives for more years than I like to admit. I've tried several processes and when you need a large amount of hollandaise as the picture shows (enough for an army so to speak LOL) blenders are great. But when making smaller amounts it's kind of hard to get the hollandaise out f a blender. I agree that using whole eggs (and sometimes just the yolks to make it a bit richer) and whole butter is basically the best way to go and that's how I've done it for many years. Here is my little trick for making smaller amounts and making sure that it stays warm:
I make my hollandaise in an insulated coffee carafe (you know the kind that you take with you in your car) just making sure that my stick blender will fit into the carafe. I prime the carafe with hot water to make sure that it's warm. And then simply add my eggs flavorings etc. get my stick blender in there add the hot butter slowly and I have my hollandaise which is enough for four people or so considering you generally only need a tablespoon or two on top of whatever. I cap the carafe and the hollandaise stays nice and warm and perfect.
I do take food safety into thought as well. As this only takes a few seconds to make I try to make this as close to when it will be served as possible.
I made this today and it came out fantastic. I had a lot leftover so I tried vacuuming it in my chamber vacuum sealer -- it completely erupted inside and made a giant mess. I've never had that happen with liquids in the chamber before. Has anyone else had this happen? Is it because of the eggs?
Anyone tried to throw this in a whipping siphon?
Is their a reason for not including the vinegar/shallot in this version ?
because it's instant!
Foams tend to expand in a low pressure environment! Blended hollandaise has a lot of air in it.
French Cooking Academny just posted a video showing a Paul Bocuse trick to add cream to prevent breaking. I wonder if that would help here when trying to recover old hollandaise?
https://www.youtube.com/watch?v=7DnSMgo_UdU
Of course there is always Kenji's "1-minute hollandaise" with a stick blender.
