Theresa B
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This was my 2nd recipe from the rouxbe school. Yesteday I made the Cod Provencal, and had leftovers, so, thought the Hollandaise would make a lovely complement and follow up.My first try, did not work out. It was thin, and I couldnt get it to thicken up. I went back and looked at my notes, and suspected that I may not have beaten the eggs over the water bath long enough, before adding the butter. So, not derailed, I decided to try again.My 2nd try, I waited until the eggs riched a much thicker consistency (ribbon like) as you say...almost pudding like to me, before taking them off the water bath and adding the butter. And also made sure the butter was closer to the recommended temp (130-140). I used up all but about 1/4 cup of the butter, and it came out so lovely! Thick and rich! I added about 1/2 tsp of vinegar, a squeeze of lemon juice, salt, and a bit of cayenne and was in heaven! Sadly, while heating up my brussel sprouts and preparing a rice pilaf to go with my fish, I had my sauce over some simmering water, and it broke!! I tried to fix it with the egg/cream method, but it didnt work.So, I tried one more time, (the third time). Unfortunatelly, I was out of butter, but found some butter in the back of the fridge. Everything worked well (as the 2nd time), however the end result had a faint fridgerator taste....alas I have learned something. The quality and freshness of the butter is critical in this sauce. I still used it, but still have fonder memories of my 2nd try.My advice to anyone on this recipe is to try again if your first attempt doesnt work. Dont be afraid to whisk the sabayon as long as you need to get the required consistency before adding the butter! Lastly, be careful while trying to hold it...if you put it over too much heat (ie over simmering water), it will break! Good luck to everyone!
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