Modernist Stable Hollandaise


Preparation info

  • Yield:

    1 quart

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

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