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Recipe: Precision Hollandaise

culinaryteam

Go to the Recipe: Precision Hollandaise

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montebello1964

I don't know, it's hard to beat the convenience of your blender hollandaise (or the sous vide variant). You only use yolks here. Do you think the result is better? Looks thinner.

Can't wait to get a CFH!

whenric

but maybe less cleanup than the blender (which I LOVE but is often kinda messy)

einsteinsignup

Why does this method call for 185F for a few minutes, but the same ingredients work differently sous vide? If precision temp is the issue, and we aren’t trying to get any browning, etc. why wouldn’t sous vide be even more precise? Is it that the mixture is stirred here? Could I just put a measuring cup of the hollandaise base into the water bath (so water comes up 66%, say) and then periodically stir and get the same results? If not, why not?

nobody_1039822

Hello Doc, can you please reframe your question(s)? I am not sure what you are asking.

nobody_1039822

There are many ways to make this sauce, much like skinning a cat. The Control Freak offers the same precision as sous vide with one pot and a whisk in under 5 minutes.

wjrickards

Perfect! Loved this recipe. To whisk this on my CFH, made me feel like I knew what I was doing. Beautifully smooth.

aleqs__

Hi,

Thanks for a good recipe and post.

I have some questions:

Why are you initially bringing up the emulsion to 85°C and then, when reheating, you bring it up to 74°C and not 85°C once again?
Why are you using pan control and 85°C, when the official Control Freak app recommends 75°C and probe control for egg-based emulsion sauces?
Why do you recommend 42°C for keeping the sauce warm, when the preset keep warm temperature of the control freak is 60°C? Like, if I choose keep warm on my Control Freak, it automatically sets the temperature to 60°C.

Thanks!

montebello1964

Breville just posted a variation on this:

https://www.youtube.com/watch?v=TyziA0Uk7cQ

montebello1964

French Cooking Academy 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