The difference in my hollandaise after I switched from a double boiler to a blender

I used to make hollandaise the classic way over a double boiler, whisking like crazy for a good 15 minutes. It was fine, but it broke on me at least once a week during a busy brunch rush. Last month, I saw a video where a chef just dumped everything into a blender. I was sure it wouldn't work. I tried it, and the change was instant. The sauce came together in under 2 minutes, was way thicker, and held its heat for a full hour on the pass without splitting. The key is pouring in the hot butter very slow at first. I haven't gone back to the old way since. Has anyone else made this switch and noticed how much more reliable it is for service?

3 comments

3 Comments

michael_coleman1017d ago

That video you saw, was it the one from that chef in New Orleans? I'm curious if the blender method still gives you that same rich, buttery taste or if it changes the flavor at all.

kaih3617d ago

Yeah the "rich, buttery taste" thing. Honestly I tried the blender roux once and it was a disaster. Ended up with something closer to wallpaper paste. My stove still has the scorch marks.

the_grace17d ago

The flavor's all about the Maillard reaction happening right in the blender. That friction heat toasts the flour way faster than a pot. You get a deeper, nuttier taste almost like browned butter, but it's easier to burn if you go too long. My last one tasted amazing, but I definitely pushed it close to the edge.