Blender Hollandaise Too Thin

Stop the blender and taste a small spoonful.

Blender hollandaise too thin. It should thicken almost immediately. Dash or two of cayenne pepper optional. No matter how much of an expert you are in the kitchen hollandaise sauce and other such emulsion sauces frequently break or separate. Place the butter in a glass measuring cup.

Set the blender on high speed and pour the butter into the egg yolk mixture in a thin stream. There s a fast way to do it using a blender. Uncover still blending at top speed and immediately start pouring the hot melted butter in a thin stream of droplets. If it becomes too thick use a little hot water or acid depending on the flavour to thin.

It should taste rich buttery and slightly tangy. Cut the butter into pieces and place it in a small saucepan. Boil the mixture of sauce and egg whites until it thickens as desired. Heat butter in the microwave for about 1 minute or until completely melted and hot.

Too thin not enough butter or the mixture isn t emulsifying. Egg and fat emulsifications hollandaise and its family mayonnaise and its family etc work much better when you omit the acid at the beginning and use it at the end to adjust flavour and texture. But making hollandaise sauce is what most cooks shy away from. Separate egg yolk from the egg white add sauce to the egg white while whisking it and mix well.

Heat it till it s melted hot and foamy. Beware it s easy to screw up fast too. Yolks and lemon juice whirring away start to drizzle in hot clarified butter. Turn the blender on low to allow the yolks to combine then begin pouring the very hot butter in a thin stream into the blender.

Too thick too much butter. Keep pouring butter until it s all gone then immediately begin squeezing lemon juice into the blender. One egg yolk can hold almost 8oz of fat so they can take far more than would ever be practical for hollandaise consistency. Your method is slightly backwards though.

Salt and freshly ground pepper. The blender should remain on the whole time and your should be careful to pour in the butter very slowly. Stir in a little salt cayenne or lemon juice if needed. Cover the jar of the blender and blend the egg yolk mixture at top speed for 2 seconds.

Too much heat can curdle the egg yolks or turn the sauce to grain. 3 egg yolks consider using pasteurized eggs. See notes 2 sticks unsalted butter divided pound 1 tablespoons freshly squeezed lemon juice. The three yolks you used could hold about 4x the amount of butter that you added.

If the sauce seems a little too thick to you blend in some water a tablespoon at a time until the sauce is as thin as you like it.