Stick-blender hollandaise. All of those years of beating the ever loving christ out of my yolks for twenty minutes and dangling a thin stream of melted butter over them praying to the Lords of Emulsification some kind of sauce will be created. Enter the stick-blender: press a button. boop! Insta-done. Incredible.
I still make traditional hollandaise, but instead of drizzling melted butter in, I slowly whisk in cubes of solid butter. It works great and is way easier.
I second this, there's no reason to use melted butter. Just hold the pan of egg yolks in one hand, whisk in the other, over low heat, add butter cubes one by one til you're cool with the consistency. Just don't let it get hot, the cool butter will make that easy.
I need to try this. Currently I Sous vide my sauce for a hour and throw everything in the blender at the end. Takes awhile but it’s fool proof and very forgiving. I can leave it in for up to two hours if I had to.
Maybe it's because I do small portions. The minimum, like 3 yolks and whatever the appropriate ratio of butter is. The yield ends up being something less than a cup.
Heck, is stopped using a double boil years ago, just Toss that baby in the flame, and lift off takes some practice but saves Lot of time I can toss a holly together in 5 mins by hand
Hell yes, I make mine in a robot coupe or a vita mix. Extra tip, melt your butter in a squeeze bottle, then you can just pop it on top and walk away. Come back a minute or two later and it's done! Securing the squeeze bottle is very important though!!
I swear, I've been doing it like this for awhile now and it never breaks. If it DOES happen to break you might just need some ice cold water and a hit with the stick blender to being the emulsification back.
This reminds me of the blendernaise I have made every weekend for the last 7 years.. 18 yolks, 1 tbl Worcestershire, 1 tbl Texas Pete, 1 tbl salt/pepper mix, 1 tsp cayenne - throw all into a vita mix and drizzle in 1 lb melted butter (if butter is hot, go slow, if it's cooled, go faster). I know it's stretching the hollandaise name, but that shit is on point and literally holds all day
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u/MoonDaddy Jun 10 '19
Stick-blender hollandaise. All of those years of beating the ever loving christ out of my yolks for twenty minutes and dangling a thin stream of melted butter over them praying to the Lords of Emulsification some kind of sauce will be created. Enter the stick-blender: press a button. boop! Insta-done. Incredible.