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Making Hollandaise Sauce

When I make hollandaise sauce, why is it that the sauce's color doesn't become golden yellow, instead it becomes more like white yellow. Anyone know why and how to fix it? Thank you.


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May 28, 20190 found this helpful

Make sure you separate the eggs

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June 2, 20190 found this helpful

I did separate the eggs

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June 3, 20190 found this helpful

What recipe are you using? Are you removing the egg whites from the yolks?

I do a blender hollendaise that is much easier than doing it on the stove. It comes out very yellow. It just has egg yolks, butter and lemon juice.

Here's a version online like I make but I always allow the yolks to get to room temperature before blending.

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June 3, 20190 found this helpful

When I first started college many years ago I was a home ec major (that didn't last long). We had to make all of these high touch items egg items (which I don't eat--and just the sight of raw eggs made me queasy).


The "egg unit" consisted of making a hollandaise, a baked Alaska, and some kind of fancy quiche thingy. I remember it well because I had never heard of any of them (we ate very basic foods growing up + I did not eat eggs in anything but cookies or cakes--long story). I know I have not made any of them since that day!

Anyhow, I remember the teacher telling us that the color depended on the colors of the butter and the egg yokes. She was very much into the science and the aesthetics of cooking. She said some people liked their finished products (sauce and omelets) to be creamy whitish/yellow and some liked it to be deep buttery yellow. Baked Alaska were supposed to be a light golden brown. Not dark brown, not white, light golden brown.

You were supposed to add a shake of turmeric or saffron (super expensive stuff) if you wanted your hollandaise or omelet more yellow (meaning if the eggs and butter were giving you a lighter color product). If you liked it lighter, you left it alone. You could add hot pepper flakes if you were going for spicy or parsley flakes if you wanted it to have contrast. I got As on both (even though I refused to eat them.)


As for the baked Alaska, that was just a holy terror mess (burned to black crisp with oozing ice cream everywhere). I could not whip and bake a decent meringue to save my soul (I flunked that day)! UGH! At least I can still laugh about these three things all these years later!

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June 5, 20190 found this helpful

Thank you to you all, thanks for you guy's help very much.

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