If the problem seems to be that the eggs were overcooked or too much butter was added, add a yolk to the water before incorporating the broken sauce. If it is too cold, reheat the sauce over a double boiler before attempting to rescue it.įor 1-quart (1 liter) of broken sauce, place 1 tablespoon 05 milliliters) water in a clean stainless steel bowl and slowly beat in the broken sauce. If it is too hot, allow the sauce to cool. To rescue and re-emulsify broken hollandaise you must first determine whether it is too hot or too cold. This may happen for several reasons: The temperature of the eggs or butter may have been too high or too low the butter may have been added too quickly the egg yolks may have been overcooked too much butter may have been added or the sauce may not have been whipped vigorously enough. A sauce breaks when the emulsion has not formed or the emulsified butter, eggs and liquid have separated. Occasionally, a hollandaise will break or separate and appear thin, grainy or even lumpy. The sauce should be frothy and light, not heavy like a mayonnaise. The buttery flavor should dominate but not mask the flavors of the egg, lemon and vinegar. It is lump-free and should not exhibit any signs of separation. When the egg yolks are vigorously whipped with the liquid while the warm butter is slowly added, the lecithin coats the individual fat droplets and holds them in suspension in the liquid.Ī properly made hollandaise is smooth, buttery, pale non-yellow-colored and very rich. Egg yolks, which contain large amounts of lecithin, a natural emulsifier, are used to emulsify warm butter and a small amount of water, lemon juice or vinegar. Hollandaise and the small sauces derived from it are emulsified sauces. 'make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce take care that it doesn't curdle' The first documented recipe is from 1651 in La Varenne's: Le Cuisinier François for 'asparagus with fragrant sauce': The name 'Dutch sauce' is documented in English as early as 1573, though without a recipe showing that it was the same thing.

The name implies Dutch origins, but the actual connection is unclear. Sauce hollandaise is French for 'Dutch sauce'. The name was changed to reflect the country of origin of the butter and never changed back. It gets its name because when butter production slowed in France due to WWI it was imported from Holland. Hollandaise is a sauce that is made by the emulsification of clarified butter into a sabayon or fluffy cooked egg yolks sauce.

Whole egg blender hollandaise sauce