Hollandaise Butter
- Yield:1222 grams
- Time:23 mins show details
This is a recipe for a whipped butter precursor product for making hollandaise on the stove top. It's intended to be made in bulk and held at room temperature and heated as-needed for service. It will cook into proper hollandaise consistency, but care must be taken in the production of the butter and when heating it for service. If you heat it too long, the sauce will still break. This recipe has been stripped of some of the nuance of its original form as I used it and is simply here representing the basic flavor of a hollandaise.
Ingredients
- 500 gramsButter, Softened (do not soften in microwave)
- 240 gramsLemon Juice
- 100 gramsPasteurized Egg Yolk, Must be pasteurized to be kept safely at room temp
- 32 gramsLemon Zest
- 35 gramsMaldon Salt, Any salt will do, I use Maldon
- 160 gramsMirin
- 120 gramsWhite Wine
- 40 gramsOlive Oil
Equipment
- Stand Mixer, Whip attachment
- Rubber Spatula
- Scale
- 32 oz Squeeze Bottle
- Microplane
- Sauteuse/Sautoir, To cook the butter
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Preparation
- 5 mins
In stand mixer with a wire whip attachment, whip the butter for 5 minutes, wiping down the sides as you work.
- 1 min
Combine all liquids except oil and egg yolks into a large squeeze bottle for convenience sake. This is optional, but makes it easier to control the flow of liquid while preparing the butter. Oil, salt, egg yolks and zest should be kept separate.
- 10 mins
While operating the stand mixer on medium-high setting, slowly add the liquids in the squeeze bottle to the butter. Take care not to add the liquid too fast or the water will create a barrier between some of the butter and the rest and cause it to spin in the bowl. If this happens, simply stop the mixer and incorporate by hand for a moment and continue on. Keep slowly adding the liquid until it is all emulsified into the butter.
- 2 mins
After you have successfully emulsified all of the water-based liquids into the butter, slowly drizzle the 40g of olive oil into the stand mixer on medium-high speed, then add the salt. Ensure complete incorporation of all ingredients.
- 4 mins
Remove the whip attachment from the stand mixer and remove the bowl from the base. Scrape all of the butter into the bowl and fold in the lemon zest and the pasteurized egg yolks. Take care not to overwork the mix, however you DO want all of the ingredients well incorporated (you should not be able to discern "streaks" of egg yolk in the final mixture).
- 1 min
To serve, add a spoonful of the butter to a pan and heat on medium-high heat until the butter starts the thicken. Remove from the heat and serve before you heat the butter to the point that it breaks.
Notes
The execution of this recipe relies on properly emulsifying the ingredients and making sure not to break the emulsion at any time. Starting with properly softened butter (do this over night) helps immensely.
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Comments
What temp do you pasteurize the egg yolk to? Assuming the sauce breaks if you warm it beyond the pasteurization temp?
Purchase pasteurized egg yolks. "Carton Egg Yolks" It's perfectly acceptable to substitute whole egg yolks, but don't expect to store it at room temperature. I haven't messed around with pasteurizing my own egg yolks since I have the ability to purchase pre-pasteurized cartons, but that would also be acceptable.
The temperature you would need to reach, however, is 140. And you need to add some sort of acid such as ascorbic acid in a small quantity in order to achieve the temperature without cooking the egg first. I can't speak from experience on that subject though. I know there's one brand you can purchase from Amazon pantry for liquid egg yolk but it's prohibitively expensive and the brand I use doesn't sell to consumers.