Hollandaise sauce

Hollandaise sauce is a classic creamy sauce that’s perfect for breakfast or brunch! With a mixing kettle, the recipe is easy and no-fail. It is delicate to prepare. The egg yolks must be heated slowly and gradually, so they will thicken into a smooth cream. Like said for a modern mixing kettle, it is not hard as you can control the temperature and whisking speed automatically. You can repeat the process time after time with constant quality.

Process Time: 25min

Hollandaise sauce Tutorial

Directive Section Area

Download Recipe

92 C

00:15

20 - Forward

Start to add egg yolks

45 C

00:05

60 - Forward

Add butter

00:05

120 - Forward

Recipe 200 portions (6 liters)

White wine2 L
White wine vinegar0,5 L
Shallot onion1,0 kg
Egg yolk30 pcs
Clarified butter1,8 kg
Lemon juice
Tabasco

Instructions

Dieta Mixing Tool

Use whipping tool with bottom mixing arm

Step 1

Prepare Reduction

Put all broth ingredients and boil over low heat for about 15 minutes (reduce).

Step 2

Reduce the temperature to 45 degrees
Whisk egg yolks

High-speed mixing, forward speed 60, whisks egg yolks and broth. Continue mixing until the mixture forms a foam and is thick and pale.
Add butter and whisk to ready

Then when starting to add warmed butter, remove the heating and increase the mixing speed to 100...120 (or as high as the volume allows).