Cooking Goddess
Chef Extraordinaire
Maybe you need an egg separator like this:I really hate getting egg all over my hands...
Maybe you need an egg separator like this:I really hate getting egg all over my hands...
This is pretty much the same method I use for both Hollandaise and its cousin Bearnaise. And, by the way, the hot butter does cook the egg yolk.
Maybe you need an egg separator like this:
Yes the eggs are cooked properly in a blender or stick sauce. It would be gross if they weren't
Maybe you need an egg separator like this:
Maybe you need an egg separator like this:
Maybe you need an egg separator like this:
Hah... it would also be mayonnaise.
Mayo is made using a oil like OO.Ha! Pretty much!
Mayo is made using a oil like OO.
Hollandaise is made using butter. Hollandaise is considered one of the five 'mother sauces' in classic French cuisine.
Mayo is served chilled. Hollandaise is served warm.
There is a fundamental difference between the two.
Clarified butter comes from a cow originally in the form of cream. All other oils come from plants. Big difference.Umm, mayo can be made with melted butter by itself or in combo with oil. The butter is just not HOT when you make the emulsion. And if I remember correctly, since you are all about traditional/classical, isn't classic Hollandaise made with clarified butter, which is essentially oil?
Mayo is made using a oil like OO.
Hollandaise is made using butter. Hollandaise is considered one of the five 'mother sauces' in classic French cuisine.
Mayo is served chilled. Hollandaise is served warm.
There is a fundamental difference between the two.
Clarified butter comes from a cow originally in the form of cream. All other oils come from plants. Big difference.
'Larousse Gastronomique': "Hollandaise sauce is the name of a hot sauce made with egg yolks and butter".
"Mayonnaise is a cold sauce which the basic ingredients are egg yolks and oil blended into an emulsion".
I've been home cooking and professionally cooking for over fifty years. I've never seen a recipe calling for the use of butter in a classic mayonnaise.
As someone mentioned you can make mayo and or Hollandaise from motor oil.
I don't agree with the move to 'dumb-down' classic recipes that is becoming more prevalent in too many poor to mediocre American restaurants.
It amounts to plain laziness on the part of the chef and the kitchen staff and penny pinching by the owner. Truly excellent restaurants worldwide.......whatever the cuisine never cut corners.
For instance you will never find any Michelin star restaurant using butter cut with some form of plant based oil and passing it off as 'real butter'.
+1I guess you don't approve of food exploration or experimentation. Of course, that's how those "classic" techniques were developed in the first place, but that thought seems to be lost on you.
Ya know, not everyone can be perfect like you. There are a lot more of us "common folks" out here than there are upper crust, and we need places to go out to eat where we can actually afford to pay the bill.