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Hollandaise

When making hollandaise, you have to whisk the egg in heat, I have done many times but don't really know why. I did ask around and they said it's emulsifier but I don't understand at all. So can anyone tell me why we have to whisk the egg in heat so when we pour butter in, it's not gonna break? Thank you guys a lots.

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January 2, 20210 found this helpful

Hollandaise is a specialty sauce, the requires a perfect heating science . The heat has to only be heated just enough without turning them into scramble eggs, making this sauce a light and beautiful show stopper , as a dip, sauce, or condiment. The heating is for the proteins to uncoil. There are more simple recipes, here is a 2 minute recipe that is super easy - www.sprinklesandsprouts.com/.../

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January 2, 20210 found this helpful

You want the egg to thicken the sauce. You dont want the egg to cook and have chunks of egg in the sauce. The sauce is supposed to be smooth.

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January 3, 20210 found this helpful

I think sometimes we do things because we're instructed to do it a particular way for it to work correctly.

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Sometimes this is true and sometimes it is just the way a 'particular' someone has always done it (maybe instructions from the past?) and no one ever questioned why.
I can see why you would question this action and just a 'scientific' reason just makes it more confusing.

This is one of those times when you have to accept that - for the scientific reasons given - this is the way it has to be done.
I believe that I read somewhere that Hollandaise sauce was made by accident but it became a success because it tasted so good.

It seems that it could be sufficient to say that if you do not heat/whisk the egg mixture in exactly this way you will not have Hollandaise sauce to use/serve.
Eggs are sort of like water (liquid) and butter is an oil and we know these two separate when combined and science has found a way to blend the two so it's mostly for the texture and consistency of the finished sauce. You whip the egg yolk and acid mixture on the heat to start to build volume so that you end up with a nice airy sauce as opposed to an unusable thick one.

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Note:
If you use an aluminum or iron saucepan, metal oxides can discolor the lovely yellow of your sauce.

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January 3, 20210 found this helpful

Wow I never think it that way, this is really a mind changing, thanks a lot for this, really appreciate it.

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