Hollandaise

[Gingermick]

Every now and then I make eggs Benedict, but I'm always a little disappointed with the thickness of my hollandaise. Couple egg yolks, beaten in a bowl over hot water with a bit of white wine, then out from the water and in with butter. It emulsifies ok but wont sit on top of my eggs in a nice, neat pile. Like the real ones do.
Could someone tell me why please?

[silentC]

The eggs need to be very fresh. Make sure you don't get the white froth from the butter in there. The butter needs to be straight off the stove too - nice and hot so it partially cooks the yolk. I've had a few runny flops too but usually get it right. Should be about the consistency of mayonnaise.

[Doughboy]

Like the real ones do??? There are lots of places out there that use Hollandaise from a packet. So dont take too much out of it. These products are far from superior and tend to be loaded with emusifiers and rubbish so thet can leave it in a tray for a week and use it.

As Mr SilentC has said you can use hot butter, the 'white stuff' needs to be clarified off, tarragon vinegar instead of white wine is a good option and i like to put a dash of mustard in as well but that is a personal prefernce. By the way I use a stick blender to mix mine with. Hollandaise also goes nicely with fish or chicken, just so there is no wastage of course!:wink:

Mmmmm eggs bene...... i am hungry after all.

[Iain]

Try Ghee.

[Lignum]

then out from the water and in with butter.

Theirs your problem. Make sure you use clarified butter and put it in whilst its still in the double boiler:)

[Gingermick]

Thanks all, I do try and leave the white crappy stuff out, but am charged now and will let you know of my results, probably Sat morn. Bloody work, I'm keen now, but my enthusiasm for eggs bene lasts, and lasts.

[Gingermick]

Worked a treat this morning. (Show day holiday) Kids with in laws and eggs bene for breaky, yummmmmm
Thanks

[Gingermick]

Now it's started curdling.