![]() ![]() I always use unsalted butter because then I can control how much salt is added at the end. Melt Butter Before You Start Cooking The Yolksīefore you start cooking your yolk, make sure the butter is melted. You do not need the white, because it doesn’t have any magical emulsifying powers and the proteins in whites denature at a lower temperature, so your hollandaise would end up lumpy. For hollandaise sauce, the yolk and liquid are cooked until they are thick. This is responsible for creating the emulsion of the fat (butter) and the liquid (lemon juice.) One yolk will hold a shocking amount of fat if the fat is slowly incorporated into the yolk. ![]() Use Egg YolksĮgg yolks have lecithin in them which is an emulsifier. But you do want to have a little lip sticking up to be able to pick the bowl off the saucepan with a pot-holder to allow the steam to escape periodically. If the edges overhang the pot, it’ll get too hot, and the egg will cook along the edges. ![]() When choosing your bowl, make sure to pick one that isn’t huge. Then I use a medium metal bowl on top to improvise the double boiler. I don’t own a double boiler, and pretty much every single restaurant that I have cooked in didn’t either, so what I do is I bring an inch of water to a boil in a large saucepan. They’re often used to melt chocolate or cook egg sauces (like lemon curd or 7-minute frosting) because cooking over the steam prevents the delicate egg or chocolate from getting too hot. How to make Greek Yogurt Hollandaise Set Up A Double BoilerĪ double boiler is a two part pot that holds boiling water in the lower chamber and you can place your food in the upper chamber. In the case of this hollandaise sauce, you’ll need to keep a couple things in mind to ensure the most creamy results. As you know, I am all about that, but it isn’t always a fool proof venture. I was reminded that I needed to share this technique with you when a reader recently asked about swapping in Greek Yogurt in a recipe. For the whole batch you save 729 calories, which works out to be a savings of 91 calories per 2 tablespoon serving! Amazing! Now maybe it can go from being an occasional treat, to a go-to way to jazz up veggies. I sat down with a pencil and actually figured out the calorie savings you get by swapping Greek Yogurt in for butter in this hollandaise, and I was shocked. I made some mistakes and I have lots to share with you today. I think understanding the science behind it really helps to get good results. I perfected it when I was at culinary school. Later I learned how to make it in a double boiler when I was on the line at Isabels on the Waterfront. My mom always made her hollandaise in the blender with a bubbling hot stick of melted butter. ![]() Hollandaise is more of an occasional special treat. Neither my sister nor I indulge in it regularly though, because hollandaise sauce is basically just egg yolks and butter (with a little lemon juice) and it’s not exactly considered health food. I called her because as a kid my mom served hollandaise sauce with steamed artichokes, and it was my sisters favorite meal ever. Folks, I developed thousands of recipes over the last sixteen years as a recipe developer, and this was the first time I had been moved to do that. One taste of the creamy lemony sauce and I picked up the phone to call my sister to tell her about it. The first time I tried making hollandaise sauce with Greek yogurt was last year when I developed a similar recipe for a client. Why We Love Greek Yogurt Hollandaise Sauce Why We Love Greek Yogurt Hollandaise Sauce. ![]()
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