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Hollandaise sauce, do you use whole or clarified butter?

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Hollandaise sauce, do you use whole or clarified butter?

zackly | Apr 13, 2014 02:12 PM

There was a time in my life when I made Hollandaise sauce every working day for about five years. In commercial French kitchens we always used clarified butter but at home I cant be bothered to melt the butter and just use whole butter that I've left out to soften.That being said I'm never thrilled with the results of my small batch (1-2 yolks) product.You would think that whole butter would produce a less greasy sauce than straight butterfat. I use sweet butter, lemon juice, water and a dash of Tobasco. Am I missing something?

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