Comments on: Hollandaise Hopeful http://www.districtplates.com/2009/06/08/hollandaise-hopeful/ Looking beyond the recipe while cooking and eating, in and around the District Sun, 08 Aug 2010 14:12:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Scott http://www.districtplates.com/2009/06/08/hollandaise-hopeful/comment-page-1/#comment-94 Scott Mon, 08 Jun 2009 19:01:20 +0000 http://www.districtplates.com/?p=818#comment-94 When recipe searching I found it done both ways sometimes on the same sites. It's really cooks preference. I like starting with the lemon (or vinegar reduction) first, and then adding the butter and water as needed. That way the sauce ends with the thickness you wanted. If you added the butter first keeping the viscosity where you want it, but then had to add the lemon juice, you'd thin the sauce further. I actually did that yesterday adding a poblano pepper and vinegar reduction to a finished sauce. You'll see the picture if you stop back on Friday. It's a little too thin. When recipe searching I found it done both ways sometimes on the same sites. It’s really cooks preference. I like starting with the lemon (or vinegar reduction) first, and then adding the butter and water as needed. That way the sauce ends with the thickness you wanted.

If you added the butter first keeping the viscosity where you want it, but then had to add the lemon juice, you’d thin the sauce further. I actually did that yesterday adding a poblano pepper and vinegar reduction to a finished sauce. You’ll see the picture if you stop back on Friday. It’s a little too thin.

]]> By: chris brandow http://www.districtplates.com/2009/06/08/hollandaise-hopeful/comment-page-1/#comment-93 chris brandow Mon, 08 Jun 2009 18:44:35 +0000 http://www.districtplates.com/?p=818#comment-93 i have never made one but thanks to Ruhlman, McGee, etc, I am interested in all things sauces and emulsions these days. Is there a reason you don't start by mixing the butter and yolk mix first to incorporate the fat into the yolk first, and then add the liquid? i have never made one but thanks to Ruhlman, McGee, etc, I am interested in all things sauces and emulsions these days. Is there a reason you don’t start by mixing the butter and yolk mix first to incorporate the fat into the yolk first, and then add the liquid?

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