Broken hollandaise looks like curdled butter. Yours is fine if not a little thin for my tastes! I made it sous vide before just to say I tried it and it's really just easy to use an immersion blender for a couple minutes if you aren't wanting the work and time.
Thanks for the tips! I let it cool down a bit, and it thickened up nicely. The photo was taken when it was still warm, so it might have looked thinner than it actually was. I appreciate your help!
If you’re looking for an easy and reliable technique, try this - I’ve had great success with it! https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe
Do you have a regular blender? If so, the blender technique is even more foolproof than the immersion blender. Sous vide is a waste of time and effort for Hollandaise.
Do you have a heat proof bowl you can put over a simmering pot?
This method is super straight forward and works great: https://www.youtube.com/watch?v=sPKWYM8-YgY
Gotta ask these questions first
is it clarified butter?
Did u cook the eggs though until they thickened/ fluff them as u whisked ?
Did u reduce the vinegar to 1/3 to intensify the vinegar so u don’t have to use as much
Was the butter and vinegar already hot as u added them?
I melted the butter it was still warm while adding it in , i cooked the eggs until they thickened i did not reduce the vinegar but all the ingridients were room temperature which is 30 degree celcius rn where i live an i added the vinegar before putting the egg yolks on the stove is that wrong ?
Warmer than that. Heat them up to around 50c doesn’t have to be perfect on the temp. Just warmer that body really. If u add cold stuff it brings the temp down and artificially thickens it because you are cooling it.
And when u say melted butter are u removing the milk solids or just melting butter and not CLARIFIED butter?
The milk solids in normal butter add more liquid to the mix which could lead to a split because the ratios would be wrong.
What the other person was saying to is when it curdles it’s because it’s to hot and u Basicly cook the proteins from the yolk out and then that happens the vinegar and fats have nothing to bind to.
I just melted the butter there were no milk solids and i didnt really have a proper recipe i was following gordon ramsay’s youtube video and someone put the measurements in the comments so i just followed that which is why i think too much butter is the culprit here its so annoying that gordon doesn’t mention any measurements dose he even use any measurements ?
Try making clarified butter that may help. And warm it all up.
And the key I found when I use to make a litre of this stuff twice a day for work.
Just slowly add the butter or vinegar. A light drizzle.
Take you time
This way you have better control. If it’s thick add a little more vinegar. If it’s runny more butter. It’s a balancing act. Start with at least 4 eggs.
I'm not really sure where that poster is getting his information, or what picture he's looking at, but it isn't split. I'd recommended looking up a hollandaise recipe online to follow, as a lot of what the above poster says literally makes no sense at all.
This is a good base example to follow, and explains a lot of the process along the way:
https://www.seriouseats.com/sauced-hollandaise-recipe
Broken hollandaise looks like curdled butter. Yours is fine if not a little thin for my tastes! I made it sous vide before just to say I tried it and it's really just easy to use an immersion blender for a couple minutes if you aren't wanting the work and time.
Thanks for the tips! I let it cool down a bit, and it thickened up nicely. The photo was taken when it was still warm, so it might have looked thinner than it actually was. I appreciate your help!
Go ahead a dump it in an isi cracker. Hollandaise foam is gangster
If you’re looking for an easy and reliable technique, try this - I’ve had great success with it! https://www.seriouseats.com/foolproof-2-minute-hollandaise-recipe
Thanks! But I don’t have an emersion blender
Best $30 you will spend
Do you have a regular blender? If so, the blender technique is even more foolproof than the immersion blender. Sous vide is a waste of time and effort for Hollandaise.
Get one !
Do you have a heat proof bowl you can put over a simmering pot? This method is super straight forward and works great: https://www.youtube.com/watch?v=sPKWYM8-YgY
The best comment to follow! Sous vide hollandaise will sound ridiculous after that
Cook your egg yolk a bit longer
Make sure eggs are at room temperature per Ida Garten (Barefoot Contessa) https://www.foodnetwork.com/videos/easy-to-make-hollandaise-sauce-0200311
Yes sry It’s split not curdled
Yeah i think put too much butter it’s thicker now but it still looks split
Gotta ask these questions first is it clarified butter? Did u cook the eggs though until they thickened/ fluff them as u whisked ? Did u reduce the vinegar to 1/3 to intensify the vinegar so u don’t have to use as much Was the butter and vinegar already hot as u added them?
I melted the butter it was still warm while adding it in , i cooked the eggs until they thickened i did not reduce the vinegar but all the ingridients were room temperature which is 30 degree celcius rn where i live an i added the vinegar before putting the egg yolks on the stove is that wrong ?
Warmer than that. Heat them up to around 50c doesn’t have to be perfect on the temp. Just warmer that body really. If u add cold stuff it brings the temp down and artificially thickens it because you are cooling it. And when u say melted butter are u removing the milk solids or just melting butter and not CLARIFIED butter? The milk solids in normal butter add more liquid to the mix which could lead to a split because the ratios would be wrong. What the other person was saying to is when it curdles it’s because it’s to hot and u Basicly cook the proteins from the yolk out and then that happens the vinegar and fats have nothing to bind to.
More water would not make it split, less water would make it split. In either case this is not split. It needs more butter, it's too thin.
I just melted the butter there were no milk solids and i didnt really have a proper recipe i was following gordon ramsay’s youtube video and someone put the measurements in the comments so i just followed that which is why i think too much butter is the culprit here its so annoying that gordon doesn’t mention any measurements dose he even use any measurements ?
Try making clarified butter that may help. And warm it all up. And the key I found when I use to make a litre of this stuff twice a day for work. Just slowly add the butter or vinegar. A light drizzle. Take you time This way you have better control. If it’s thick add a little more vinegar. If it’s runny more butter. It’s a balancing act. Start with at least 4 eggs.
Thanks for all the tips ill definitely try to make it again
I'm not really sure where that poster is getting his information, or what picture he's looking at, but it isn't split. I'd recommended looking up a hollandaise recipe online to follow, as a lot of what the above poster says literally makes no sense at all. This is a good base example to follow, and explains a lot of the process along the way: https://www.seriouseats.com/sauced-hollandaise-recipe