Sous Vide Hollandaise | Fail Proof Hollandaise Recipe (2024)

FAQs

What temperature does hollandaise break? ›

Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. If the sauce is heated above 150F, the eggs can overcook, become grainy and the sauce can potentially split.

Hollandaise sauce is held between 145F-170F degrees. Hold Hollandaise sauce in steam table between 145F-170F. Leftover Hollandaise sauce at closing is cooled down to @ 41F or below and reheated next day to 165F for at least 15 seconds.

One common hollandaise mistake is overcooking the egg yolks, and there's no coming back from that. But the most common problem is that the emulsion breaks, and you see streaks of liquid butter instead of a uniformly creamy sauce.

To store hollandaise, place it in an airtight container and make sure that the hollandaise is cooled down before you put it away. It is important to ensure that hollandaise has cooled down before putting it away as this will help prevent any bacteria growth. An alternative option is to freeze hollandaise sauce.

Add 1 tsp Dijon mustard to your bowl or blender before you add in the eggs. The mustard with stabilize your sauce and will prevent it from separating. If you notice your hollandaise is too thick while whisking or blending, add 1 tbsp of hot water before you sauce has a chance to separate.

If the heat is too high, the egg yolks will curdle and the sauce will become grainy. When a sauce splits, this means that the fat has separated from the egg foam (the sauce has lost its emulsion). The result will look thin, greasy, and lumpy.

These sauces should be held at low temperatures, 120°F/50˚C. Because they contain egg yolks and must be held in the food temperature danger zone, prepare as close to service as possible and never hold for longer than 4 hours before discarding.

The perfect hollandaise sauce is smooth, slightly glossy looking, and pourable. If you notice a grainy appearance, it's a sign that your sauce is “broken”, meaning, the ingredients have separated.

You can't keep hollandaise “hot” without using xanthin gum, as it will break. As for keeping it warm, the most practical way of keeping an emulsified sauce warm without breaking it, is using either a steam table, hot water bath, or double boiler. Basically, keeping it suspended in warm water or water vapor.

Raw eggs are used in homemade versions of foods such as mayonnaise and hollandaise sauce. Unpasteurized dairy products. Unpasteurized milk and milk products — sometimes called raw milk — may be contaminated with salmonella. The pasteurization process kills harmful bacteria, including salmonella.

What to avoid in cooking hollandaise sauce? ›

"But there are a lot of ways things can go wrong. If you don't whisk fast enough or pour in your butter too fast it'll turn greasy and broken. Don't cook the eggs enough and it won't thicken properly. If you cook the eggs too much and you'll end up with clumpy, greasy, scrambled eggs.

This classic sauce is regarded as one of the most technically challenging in the French cooking repertoire. Traditionally made with just a whisk and bowl set over a double boiler, it takes a good 10 to 15 minutes of vigorous whisking. If the heat is too high you end up with scrambled eggs.

Guidelines for Making Hollandaise

Eggs start to curdle at around 160-170°F/71-76°C. The trick is to heat your egg yolks enough to get them thick, but stop right before they reach this temperature. Acid (usually in the form of lemon juice and/or vinegar) will help to keep your egg yolks from coagulating.

Note: for raw egg products held warm (such as hollandaise or béarnaise sauce, or similar), it is recommended that the product is prepared just before service and must only be held for that service period (generally up to 2 hours) then discarded.

Why Does Hollandaise Sauce Break? Over-heating or overcooking the egg yolks is one culprit. Next time, be sure to use a double boiler and heat the yolks gently to avoid overcooking them. The second cause is either adding too much butter or adding it too quickly.

If the sauce is heated above 150°F (65°C), the eggs will cook and the sauce will break and become grainy. If the sauce temperature falls below 45°F (7°C), the butter will solidify, making the sauce unusable. In order to minimize the risk of food-borne illnesses: Always use clean, sanitized utensils.

Method. Before making the sabayon, melt the clarified butter and keep it between 130-140 degrees Fahrenheit (55-60 degrees Celsius). In a stainless-steel bowl, whisk the egg yolks and cold water together until they triple in volume.