Overly buttery hollandaise?
This is my second attempt at making hollandaise. I did it with a double boiler, and the recipe was 1 egg yolk, 4 tbsp of butter, a little water, lemon juice, salt, cayenne pepper, and black pepper. When I tried it, it was rich--almost repulsively buttery. As far as I can tell, the sauce looks right, and it definitely didn't break. My only thoughts are it needed more lemon juice to cut the butter or more air in the emulsion. I might have also cooked it a bit too cool as it started to solidify within 5 minutes of plating.
Best Answer
Many recipes call for different ratios of egg yolk to butter. Egg yolk size can vary substantially. Your recipe is definitely at the low egg/high butter end of the spectrum.
Considering it came out looking great, add another egg yolk next time, and another the time after that.
I like 3 yolks with half a stick of butter, made with USDA AA large eggs, cooked sous vide (no double boiler).
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That being said, if you prefer a richer, thicker sauce, you could try 3 tbsp butter per 1 egg yolk, and continue lowering the butter-to-yolk ratio until you find a thickness you are happy with. Or, as the other answer said, you could try adding more egg yolks, but keep in mind this will make a larger amount of sauce.Why is my hollandaise sauce too buttery?
butter was added too quickly: try to fix it as shown in Topic 7 in the lesson on How to Make Hollandaise. sauce is on the verge of breaking: slowly whisk in 1 tbsp of cold water or heavy cream; or, place the bowl over an ice bath, whisk constantly until you can't see the butterfat and the sauce is smooth.How do you fix buttery hollandaise sauce?
If your sauce separates, beat an egg yolk and a tablespoon of water in a clean bowl over simmering water. Then, slowly whisk the broken sauce into the egg yolk in the clean bowl.What consistency should hollandaise be?
The finished Hollandaise sauce will have a smooth, firm consistency. If it's too thick, you can adjust the consistency by whisking in a few drops of warm water.Does more butter make hollandaise thicker?
4 \u2013 Thicken with Butter Butter is probably already one of the ingredients that your hollandaise sauce recipe calls for. But, if you prepare the butter a certain way, it can help to make your sauce thicker. Using kneaded butter instead of regular or melted butter will help to thicken sauce.The Food Lab: How To Make 1-Minute Hollandaise
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Answer 2
When I make hollandaise sauce, I use the ratio of 2 tbsp butter per 1 egg yolk. I find that it gives the sauce a custard-like texture without being overly buttery. That being said, if you prefer a richer, thicker sauce, you could try 3 tbsp butter per 1 egg yolk, and continue lowering the butter-to-yolk ratio until you find a thickness you are happy with. Or, as the other answer said, you could try adding more egg yolks, but keep in mind this will make a larger amount of sauce.
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