"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 10-03-2006, 05:14 PM   #1
Assistant Cook
 
Join Date: Aug 2006
Location: New Orleans/Baton Rouge
Posts: 24
Clarified butter in hollandaise sauce

I was just wondering if anyone knows why you need to clarify the butter.

__________________

__________________
lsutiger is offline   Reply With Quote
Old 10-03-2006, 05:29 PM   #2
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
good question. I'd like to know too.
__________________

__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 10-03-2006, 05:36 PM   #3
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
You don't, I believe.
__________________
auntdot is offline   Reply With Quote
Old 10-03-2006, 05:39 PM   #4
Head Chef
 
Join Date: Aug 2006
Location: Southern California
Posts: 2,038
As far as Clarified Butter In Hollandaise Sauce I have no idea. Is there a reason for you to clarify the butter?
__________________

Jill and Jolie
shpj4 is offline   Reply With Quote
Old 10-03-2006, 06:00 PM   #5
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
It all has to do with the final emulssion.
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 10-03-2006, 06:27 PM   #6
Senior Cook
 
Join Date: Aug 2006
Posts: 298
It' will emulsify just fine without being clarified. It might hold slightly better with clarified butter, but it would be tough to measure.

The only reason I can think of to clarify the butter for hollandaise would be to reduce the flavor of the butter (the milk solids).

I LIKE the flavor of the butter in hollandaise.

thymeless
__________________
thymeless is offline   Reply With Quote
Old 10-03-2006, 06:28 PM   #7
Cook
 
Join Date: Sep 2006
Location: Belgium
Posts: 89
As tattrat said: it has to do with emulsion.
If you clarify the butter you basically remove impurities (remains of whey, water,...) and you keep the pure oil from the butter. Then the eggs in your sauce can do the rest.
It's the same as butter with eggyolks is tasty, but would never yield you a mayonnaise
__________________
Tonight let us eat, drink and be merry for tomorrow we die.
Hades is offline   Reply With Quote
Old 10-03-2006, 06:40 PM   #8
Executive Chef
 
Join Date: Aug 2004
Location: Raton,NM, USA
Posts: 4,573
I have always made hollandaise with just melted butter and it turns out great.I just dont use the watery white stuff at bottom of pan.
__________________
jpmcgrew is offline   Reply With Quote
Old 10-03-2006, 07:00 PM   #9
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Another vote for not bothering with clarified butter for Hollandaise - or any other emulsified sauce for that matter. I've been making them for 30+ years with regular butter & they've always turned out just fine.
__________________
BreezyCooking is offline   Reply With Quote
Old 10-03-2006, 08:31 PM   #10
Assistant Cook
 
Join Date: Sep 2006
Location: Louisville, ky
Posts: 5
from what I've learned in school, we only clarify butter to get out the fats. It will be the white foam on top.
__________________

__________________
tellytez is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:14 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.