What is the proper cooking temperature to use when making hollandaise? Learn why gentle, indirect heat is crucial for preventing scrambled eggs.
1 Answer
Hollandaise sauce should be cooked using gentle, indirect heat, ideally between 150°F to 160°F (65°C to 71°C). This prevents the eggs from scrambling and ensures a smooth, emulsified sauce.
Detailed Explanation:
Hollandaise sauce is an emulsion of egg yolks, melted butter, and lemon juice (or vinegar). The key to a successful hollandaise is controlling the temperature. Egg yolks begin to coagulate and scramble at around 170°F (77°C). Therefore, you need to keep the temperature below this point.
The best way to achieve this gentle heat is by using a double boiler (bain-marie). This involves placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. The steam from the simmering water gently heats the bowl, providing the indirect heat needed for the hollandaise.
Alternatively, you can use a very low heat setting on your stovetop, constantly whisking the sauce to prevent hot spots from forming. A thermometer is your best friend here; monitor the temperature closely to ensure it stays within the 150°F to 160°F range.
Whisk the egg yolks and lemon juice (or vinegar) together in the bowl until pale and slightly thickened. Then, slowly drizzle in the melted butter while continuously whisking. The constant whisking helps to emulsify the butter into the egg yolks, creating the creamy, smooth texture of hollandaise. If the sauce gets too hot and starts to curdle, immediately remove it from the heat and whisk in a tablespoon of cold water. This can sometimes save the sauce.
Pro Tip:
Use clarified butter (ghee) for an even smoother hollandaise. Clarified butter has had the milk solids removed, which can sometimes interfere with the emulsion and cause the sauce to break.