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In this episode Chef Billy Parisi helps out Joe, from Westmont, Illinois, with his hollandaise. Joe said he was having some ...
trouble holding together his hollandaise- so watch as Chef Billy Parisi put his "fix" on this recipe. If you have recipe you think needs some "fixing" simply visit www.fixmyrecipe.com or email it directly to email@example.com.
Tags:How to Make Hollandaise,Chef Billy Parisi,Fix my Recipe,hollandaise,hollandaise recipe,Hollandaise sauce,How to make hollandaise sauce
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Thanks for checking out fixmyrecipe.com, Chef Billy Perise here. Our next recipe was emailed to us from Joe Persinski from Westmont Illinois. His having a really difficult time holding together this holiday and on top of it he said several times his eggs were overcooked. Don’t worry Joe, you sent that email to the right place.
I dare to say that hollandaise is one of the most traditional known in the culinary field. I also realize that it's one of the hardest to make. Joe if you follow closely, you're going to be just fine. Joe let's add our two egg yolks that we separated earlier and put it right into a stainless steel bowl. Let's put it right on our double boiler. All right Joe let's get those eggs moving and we definitely don’t want them to cook and that’s where you're falling a little bit behind. Do not be afraid to take it off the heat, that’s what cooking your eggs obviously.
Okay Joe, here is another trick. Use a little white wine when on the double boiler and all this is going to do is to keep your hollandaise nice and emulsified. Joe I noticed that my eggs were starting to cook so all I did was simply take it off the double boiler and kept stirring it and you can see already how it's already nice and fluffy. Men Joe is that close, I got that off just in time or else I would have scrambled eggs with you. Here is the next step, after we take it off the burner, were going to slowly add our clarified butter. Okay Joe, to do clarified butter all you do is put whole unsalted butter I used just a pound. Bring it to a boil and let it stand. What this does is separate all the milk fat salads and they will be appearing at the bottom of your pot and from that point Joe just simply separate your clarified butter from your fat salad.
Now Joe was going to simply add our clarified butter very slowly. Because again if you add to quick. That same problem before is your hollandaise is going to break. Okay Joe another trick is were going to add a little bit of water. This two is going to help and hold that hollandaise. Okay Joe, now that our hollandaise is nice and emulsified was simply going to add a little bit of flavor and seasonings, follow me.
To make crack black pepper corns, just simply get some whole cracked pepper, grab a nice pan and smash them. Okay Joe here is where the flavorings take place, a little bit of lemon juice for a nice lemon tang flavor okay? Some cracked black pepper corns that we just so nicely cracked. A pinch of salt, don’t forget this is just for seasoning like I always say. Season once, taste twice and for the ultimate kick were going to add a little bit of cayenne. This is very traditional, right there on the center. It should not be overpowering, you should just see those nice corn speckles right in our hollandaise.
Joe if you look at this consistency it's nice and fluffy just like hollandaise should be. After all it is egg yolks and clarified butter. That’s a lot of fat and a lot of flavor, let's get a little taste. It's absolute perfect; I’ll tell you what Joe. It's not too hard but I understand it is tricky just be careful to follow with those egg yolks, use a little bit of white wine and don’t forget water will help in keeping it emulsified. Joe, thank you so much for writing in. Come back tomorrow to fixmyrecipe.com and we’ll see who else needs a little help in their kitchen.