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Modernist Stable Hollandaise
- Yield:
1 quart
- Difficulty
Easy
Published 1991
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 stabiliz
Ingredients
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