I read this article, paid more attentions to the blades, etc. I attempted to make "hollandaise" three times with the new blender and the mix would not incorporate and my sauce was basically flavoured curdled butter. I have used a blender hollandaise recipe for 30 years without fail until recently when we upgraded our blender to a very high powered Vitamix they sell at Costco and trade shows. I think the flavour is better too but that may only be my imagination. While I realise that you use this recipe because it is easier than making hollandaise by hand in a bain-marie, I would suggest that you at least try making it "for real" once before settling on this method. So you might want to check your food processor and see if it works similar to mine. When making hollandaise/mayonnaise, that will be fatal since you will just be pouring butter on top of a thin layer of egg yolks. After that you can go faster, but it should still only be a thin stream.Īlso, something that I have noticed is that when using a food processor with only a small amount of egg yolks (or any ingredient, for that matter) is that the rotating knives will actually rotate above the ingredients and not actually mix them. It is important to just add a few drops at a time until the sauce has started emulsifying. Maybe you can get a thinner consistency if you use the whole egg like ElendilTheTall suggested.Īnyway, since the sauce never emulsified, I think you have been pouring in your butter too quickly. I have used the exact same procedure that you describe on a number of occasions, and the result has always been a thick butter-like consistency, and I think that this is pretty much unavoidable when using a food processor. Answers featuring blenders/food processors only please. No offense intended to any food purists, but I'm not interested in answers that feature whisks and/or double boilers. What changes should I make to this procedure so my Hollandaise will come out perfect every time? What factors were likely for causing the failed (too thick or not thick at all) batches? And how does the temperature of the liquid butter factor in? Add egg yolks to blender and blend until aerated. Melt half a pound of butter in the microwave. This is the procedure i followed every time: Then, for a real long stretch right up til I got my current office gig, the stuff wouldn't thicken at all and just stayed runny. sometimes the Hollandaise would be too thick more like a butter spread than a sauce. I started making the sauce from scratch following the same basic procedure each time but got varying results. I was a cook at a cafe recently that was buying in Hollandaise.
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