More Steps for Making Hollandaise Sauce for Eggs Benedict
Hello! This is Sean Roe on behalf of exepervillage.com. The butter is melted now. As you can see, the sauce is actually gone to the bottom, which is somewhat of clarification. The most important thing to a hollandaise sauce, which makes it as difficult as it is to make, is that you can only as much butter as the contents of the blender, which means we have about 4 ounces of egg yolk, which means we can never add more than two ounces at a time. The more volume you have in the blender already, the more you can start adding. We have to start out very slow. We’re going to put this on blend. Then we’re going to transfer the hollandaise sauce into a water bath, in a very low, low, low, heat. Again, if hollandaise gets too hot or too cold, it will break and it will not have the texture that you are looking for.