How to Add Additional Ingredients to Your Hollandaise Sauce

Video Transcript

What we're going to do is cook the egg yolks. They'll start to turn a bright yellow. As that's happening, I'll be adding a little bit of water to bring up the volume. Once the eggs are semi-cooked, I'll start heating up the butter. While that's heating, we'll add the egg yolks prepared to finish. The eggs are starting to take on a brighter color. I'm going to add a little bit of water. We'll go back over to the sink - just maybe a tablespoon- and back over here. What this does is it relaxes the proteins of the egg yolk and it helps increase the volume. If you don't do this, what might happen is the sauce will get so tight it'll just break and then you'll have to start over again. So now you can see the color's brightening up. It's important to continue to whip. When it's over the heat, always whip it. It you need to leave this, take it off the heat. Do what you have to do quickly and come back. That's what I'm going to do now. I going to take this off, just for a second, get my butter heating up. I have a quarter stick of butter. I?m going to microwave it. You want to have the butter completely melted and hot, almost boiling. We'll get that going, and we'll go back to the hollandaise, or to the egg yolks. It's not quite hollandaise yet. As I'm doing this, I can see my potatoes. They're starting to boil. Probably what I'll do, once my butter's done, I'll remove this from the double boiler again, check my potatoes - see if they're done. So when you're doing this by yourself, you can stay busy. You'll have several things going at once. It's all a matter of coordinating what you're doing, knowing what you have to do, when you have to do it. If that's too much for you, what can do is cook your potatoes ahead of time. You can get them al dente, put them in cool water and that will stop the cooking process. Back to the heat. Now you can see the egg is starting to fluff up. It's getting to a bright yellow color. That's what we're looking for. Now let's check our potatoes and butter and then we'll finish off the sauce.

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