Solving Your Easy Hollandaise Problem
Saturday, January 20th, 2007You can’t make real Hollandaise without heat, and you’re much more likely to make a greasy, highly breakable mess by trying to make the emulsion cold as you describe (at least, every time I try this ‘easy’ method, that’s what I end up with!).
–Pagganos
Chances are you’re pouring the butter in too quickly. Drizzle it in very slowly, especially at first—the more fat the egg yolks have emulsified with, the more new fat they are able to handle. In the end, the blender method (performed properly) takes about a minute—approximately ten percent of the time the method you describe takes—leaving nine minutes to pay attention to other parts of the meal.
If you have a question about the world of food, email me, and I’ll try to respond in a future post.