Hollandaise 101
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why you are teaching people the wrong way to make a hollandise sauce???
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I don't know if I made it wrong, but I followed everything. It tasted bitter, and had an off taste. I was surprised I didn't like it, though I guess I should've figured I wouldn't since I hate mayonnaise.
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this is a great technique! got it on my first try! no extra pot no wasted water!!!!
just had the best breakfast!
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it's not a mistake to put the bowl in direct contact with the fire. That actually demonstrates how skilled you are making the sauce because the double boiler is just a fail-safe
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i add a little cream cheese in addition to the butter! :)
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@CelticPoison Oh yeah, maybe 70 degrees (celsius) is a bit too hot, and I wasn't counting on absolute heat distribution in the bowl, but it's metal... so you're probably right.
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@nyo267n The bowl gets pretty damn hot though, hot enough to coagulate the egg yolks.
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@vanscoyoc I just heat water on the stove and use a smaller bowl to put over the hot water. That way you don't have to worry about burning your emulsion.
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Is holding the bowl (over the flame) with a towel really necessary? To me it seems as it would almost be better to feel how warm the bowl is; when it's getting a bit warm, it's time to temporarily remove it from the heat.
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@vanscoyoc I can't see why it would not. Just put the pot directly on the stove, use low heat and take it off and on, back and forth, so that it does not overheat (which happens extremely easy). Have you tried it? Did it work?
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oh god no, the day you find me watching rachel ray is the day Sandra Lee makes something that actually looks good
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