How do I incorporate flavored butters (like truffle butter or herb butter) into hollandaise?

Question

How do you incorporate flavored butters into hollandaise? Learn how to use truffle butter or herb butter to create a unique and flavorful sauce.

Answer 1

To incorporate flavored butters into hollandaise, melt the flavored butter separately, strain it to remove any solids, and then whisk it in slowly at the end of the hollandaise preparation, replacing the clarified butter. This ensures a smooth, flavorful sauce.

Detailed Explanation:

Hollandaise sauce is an emulsification of egg yolks, melted butter, and lemon juice (or vinegar). Introducing flavored butter requires a slight modification to the traditional method to prevent the sauce from breaking or becoming grainy. Here's a step-by-step guide:

1. Melt the Flavored Butter: Gently melt the truffle butter or herb butter in a saucepan over low heat. Avoid browning the butter.
2. Strain the Butter: Once melted, strain the butter through a fine-mesh sieve lined with cheesecloth (optional) to remove any solids, herbs, or truffle pieces. This step is crucial for a smooth hollandaise. You want only the infused butterfat.
3. Prepare the Egg Yolk Base: In a heatproof bowl set over a simmering pot of water (double boiler), whisk together egg yolks and a tablespoon of lemon juice or white wine vinegar. Ensure the bowl doesn't touch the water.
4. Whisk Until Pale and Thick: Continue whisking the egg yolk mixture vigorously until it becomes pale, thick, and doubled in volume. This process incorporates air and creates a stable base for the emulsion.
5. Slowly Drizzle in the Flavored Butter: Remove the bowl from the heat. Very slowly, drizzle the strained, melted flavored butter into the egg yolk mixture while whisking constantly and vigorously. Add the butter in a thin, steady stream to ensure proper emulsification. If the sauce starts to look too thick, add a teaspoon of warm water.
6. Season and Adjust: Once all the butter is incorporated, season the hollandaise with salt, white pepper, and additional lemon juice to taste. Adjust the consistency with a little warm water if needed.
7. Serve Immediately: Hollandaise is best served immediately. If you need to hold it briefly, keep it in a warm place (not hot) and whisk occasionally to prevent separation.

Pro Tip:

Don't overheat the flavored butter when melting it. Overheating can cause the butter to separate and the flavor to degrade. Low and slow is the key to preserving the delicate flavors of truffle or herbs. If the hollandaise breaks (separates), try whisking in a tablespoon of ice water to re-emulsify it.