Comment by BonerWiener

3 months ago

Nothing kills a discussion like when someone just saying "I disagree" with zero explanation. They're not really contributing just cluttering up the comments. At least give a reason why.

8 comments

BonerWiener

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devilbunny  3 months ago

(Not the person you're replying to.)

The original sauce is, in fact, a pain to make. However, it's not the 17th century any more. You can, with an immersion blender (which is not a particularly obscure piece of kitchen hardware), make it very easily. There's a bit of a knack, but only a bit of one, and if the sauce breaks you can just restart the emulsion with a new egg.

https://www.seriouseats.com/foolproof-2-minute-hollandaise-r...

The same basic technique can be used for mayonnaise and is even harder to screw up.

corroclaro  3 months ago

For the record: you basically take a stick blender, the container that came with it, crack an egg, pour over some lemon juice, then blend while pouring in hot butter (use the microwave!). Takes ca 2 minutes, including the 1 minute 30s of microwaving the butter.

Instant _real_ sauce hollandaise as the stick blender creates a vortex that emulsifies it. No need to hand whisk it over a bain-marie at careful temperatures.

  • LearnYouALisp  3 months ago

    Has anyone tried ultrasound (either probe or basin) for this mixing? I know it can be done for a finer substance

    • devilbunny  3 months ago

      Why? A cheap probe ultrasonic mixer is $500 on Amazon, small, and would take forever. An immersion blender is $17 at Walmart and does it in seconds for a half-liter of mayo or hollandaise. If you need more than 500 mL of mayo but can’t just do a few batches, you are no longer in the realm of cooking at home.

      If you want to do molecular gastronomy stuff, have fun, but it isn’t ever going to be a mass-market thing.

maxerickson  3 months ago

The other post is also just an assertion.

Can you link to evidence that countering assertions with assertions kills discussions? (This is sarcasm)

Xmd5a  3 months ago

Cant / currently cooking creme diplomate.