There are several tricks and ingredients that will stabilize an emulsion. One is to cook the egg yolks sous vide at a temperature of 140°F (60°C) as described on Stabilizing Egg Yolks by Cooking Sous Vide. When it’s time to add the butter, use a rotor stator homogenizer or immersion blender with the flat blade and slowly add the butter to the yolks. This recipe uses propylene glycol alginate as a stabilizer, but you can also experiment with adding various emulsifiers such as Glice, lecithin, Polysorbate 80, or gum arabic. Some can be stirred directly into the egg yolks, while others need to be dissolved in a small amount of water before they are stirred into the yolks. This technique can be used for hollandaise, all of its derivatives, and, for that matter, virtually any emulsified sauce.
|egg yolks, lightly beaten|
|propylene glycol alginate|
|salt and pepper||to taste||to taste|
Make the hollandaise frothy and foamy by piping it with a whipping siphon.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.