Happy Hollandaise

[Anonymous No.13346914]

I've made hollandaise and eggs benedict dozens of times, and for the past couple of years have made them for Christmas breakfast/brunch. I'm thinking about adding booze to the recipe and making "happy hollandaise," but don't know what that would do the the emulsion or if it would even work. Does anyone have experience with this?

[Anonymous No.13347081]

>>13346914
will do one self bump then let my thread die

[Anonymous No.13347105]

>>13346914
Mah splodge

[Anonymous No.13347133]

>>13347105
thanks this is helpful

[Anonymous No.13347255]

>>13347133
You are most welcome.

[Anonymous No.13347262]

>>13346914
Ahhhhhhh ahhhhh AHHHHHHH IM GONNA COOM

[Anonymous No.13347356]

>>13346914
The money shot.

[Anonymous No.13347573]

>>13346914
Op I can't think of any alcohol that would taste good with them besides maybe a dry wine. I know alot of people are turned off enough by the looks of hollandaise(for whatever fucking reason) but adding the alcohol element just seems off. Especially for how perfect the dish is on it's own.
just my .02
I suppose if you were trying to add alcohol to a breakfast brunch item, I would suggest making like a maple rum french toast.

[Anonymous No.13347582]

Just have a glass of bubbly with breakfast. Put alcohol in eggs Benedict will ruin it.

[Anonymous No.13347853]

>>13346914

I like hollandaise and I am really good at making it with butter and egg yolk.

The problem is my family are a bunch of assholes that will stuff their face with other stuff so there is no point is me doing all the work if they are not even hungry.

[Anonymous No.13347895]

>>13347853
that's why you do benedict first

[Anonymous No.13347924]

>>13346914
I haven't tried it, but if anything I'd expect some alcohol to help the emulsion, being both water and fat soluble. The main problem I see is that anything more than a splash is going to make it far too thin.

[Anonymous No.13347929]

>>13347924
Wait forget that first part, I've had too much alcohol and I'm getting confused between molecules. Still wouldn't expect it to be a problem though, as it is water soluble.

[Anonymous No.13347933]

>>13347929
you were mostly right, more that both polar/non polar compounds are soluble in alcohol to some degree. Hence why you can use it to make tinctures.

[Anonymous No.13347955]

>>13347924
>>13347929
>>13347933
could I use another thickening agent to cheat?
like corn starch?

[Anonymous No.13347960]

>>13347955
playing a dangerous game with a sauce that's fairly temperamental to begin with.

[Anonymous No.13347975]

>>13347960
yes

but could it work?

[Anonymous No.13347984]

>>13347975
If you want me to give you the greenlight to try it, i won't, because it's not something I'd attempt.

[Anonymous No.13347996]

>>13347984
okay well fuck you

[Anonymous No.13348065]

>>13347955
Again, not something I've tried personally but I can confirm corn starch is used in salad cream here in bongland, and salad cream is basically watered down mayonnaise, so the principle seems sound. The thing is you have to boil corn starch to cook the raw taste out and activate the thickening effect, so I'd suggest experimenting with making a vinegar / alcohol / cornstarch mix, cooking that off, then whisking it into the butter emulsion.

[Anonymous No.13348095]

>>13348065
I absolutely will not cook off alcohol in this
that completely defeats the purpose

but I will cook off a vinegar cornstarch mix

[Anonymous No.13348110]

>>13348095
you'd be better trying to work some marijuana into your hollandaise sauce, it just doesn't have the volume for alcohol to work like you're going to want it to.

[Anonymous No.13348122]

>>13348095
Oh, I just meant cook off in the sense of bringing it to the boil so the cornstarch works, most of the alcohol would stick around. Just doing the vinegar and cornstarch makes more sense than my idea though. I don't think you'd need much cornstarch, I use maybe two teaspoons to get ~200ml of sweet and sour sauce to a consistency similar to hollandaise.

[Anonymous No.13348147]

>>13348122
thanks m8
>>13348110
marijuana is an illegal drug

[Anonymous No.13348149]

>>13348147
look m8 im not telling you how to live your life, just how to make your happy hollandaise pun work.

[Anonymous No.13348174]

>>13348149
yeah well you take your dope fiend ass outta here

[Anonymous No.13348179]

reeferposts all get reported to the feds.

[Anonymous No.13348184]

>>13348147
>marijuana is an illegal drug
lol yeah if you live in a shithole country/state

[Anonymous No.13348197]

>>13348174
stay safe out there senpai

[Anonymous No.13348209]

>>13346914
You could, but it sounds like a bad idea, so you probably shouldn't.

[Anonymous No.13349006]

>>13346914
post results

[Anonymous No.13349702]

>>13346914
Wait... the basis of your gastrique is dry white wine? What do you use?

[Anonymous No.13349731]

I don't understand the debate here. If you're not basing your gastrique on dry white wine you've missed out. You can also make your final acidulate a reduction of sherry.
None of this will be an intoxicant though. Any amount of reduction drastically reduces alcohol content.

[Anonymous No.13351726]

>>13349731
right
and I'm not necessarily wanting something that will get people smashed, just something where they go "oh wow boozy hollandaise... that's something"

[Anonymous No.13351765]

https://www.beerbitty.com/pale-ale-hollandaise/

[Anonymous No.13351816]

>>13346914
I doubt many people have done this, probably nobody here.
I guess a splash of dry sherry would be what I'd use, if I didn't just not do it.

[Anonymous No.13351819]

>>13346914
Since you say you're good at hollandaise, why not tell us your recipe?
I can make a "traditional" one but the flavour is bland. I can make alt ones but they are a bit hit and miss for thickness.

[Anonymous No.13351829]

>>13351819
the only way to fix your bland flavors is quality vinegar and actually adding salt and pepper
not sure what you want from me for my "recipe."
it's literally just the classical recipe using a classical technique, though I do use a double boiler since my in-laws are a bunch of pussies and want to "make sure the eggs won't make me sick"

[Anonymous No.13351861]

>>13351829
I have some apple cider vinegar, is that what you mean?
My recipe doesn't even use vinegar, it's lemon juice for the tang.

[Anonymous No.13351876]

>>13351861
make sure your lemon juice is fresh
it's there to help the emulsion, not flavor (though it certainly benefits from the flavor)

[Anonymous No.13351879]

>>13351876
So what is your actual recipe?

[Anonymous No.13351888]

Anyone had success with the "dump it all in together" method?

[Anonymous No.13351896]

>>13351879
third stick of butter to every egg yolk with a bit more than a teaspoon of acid (lemon, vinegar, lime in a pinch, etc.), then salt and pepper to taste
I'm not sure what you're trying to get at here
>>13351888
doesn't chef john have a "dump it all in together" video?

[Anonymous No.13351897]

>>13346914
IDK about Hollandaise, but you can make drunken French toast by using Bailey's Irish Creme instead of milk. So basically make yourself a full English, eggs Benedict, Bailey's french toast and some bloody Mary's and you're set, right?

[Anonymous No.13351910]

>>13351896
I think he does, yeah. Just holding a metal bowl over the flame.

[Anonymous No.13351928]

>>13351897
sounds great except for the spicy tomato juice

[Anonymous No.13351932]

>>13351896
>>13351910
There are actually blender Hollandaise vids, where the hot butter cooks the yolk, etc, with no other effort required. Only trick is to get that shit out of the blender pronto or it will turn into plastic. To reheat, just warm sauce in a bowl of warm/hot water with a drop or two of warm water at the end and it's perfectly reconstituted.

[Anonymous No.13352692]

Hollandaise Sauce
Yield: 2500mL

375mL dry white wine
1.5 tbsp black peppercorn
2 bay leaves
6-10 fresh thyme stems
30 free range eggs
2 lbs butter
1 lemon
1/2 tsp paprika
Salt to taste (usually 1tbsp)

In a small non-reactive pan bring the wine, peppercorns, bay leaf, and thyme to a boil. Reduce to the wine by 1/3 to obtain approximately 250mL of herb gastrique. Strain out herbs and pepper.
While reducing your wine separate the eggs. Place the yolks in a large stainless steel bowl.
Melt butter with whatever preferred method. Total clarification is unnecessary but purists may wish to skim foam and/or solids.
Bring a large pot of water to a boil.
To your yolks add the warm, not hot, gastrique reduction. With a large balloon whisk mix the yolks and gastrique vigorously until all of the yolks are broken and a light foam has developed.
Reduce the boiling water to a dancing simmer. Place the yolk bowl on top of the pot making sure the water level is not so high as to be touching the bowl. Whisk vigorously over the simmering water until the eggs congeal to a texture almost like mayonnaise. It should be dense enough to furrow but not clot.
Remove from the heat. Drizzle in your clarified butter and continue whisk. Start with a small stream of butter and slowly increase the volume. Once all of the butter is mixed in allow the sauce to rest briefly. Juice a lemon. Sprinkle in the paprika and lemon juice. Whisk to combine. Adjust the flavor with salt to taste.
For best longevity hold warm in an insulated container, soup terrine, or thermos.

[Anonymous No.13352931]

>>13352692
holy shit
fuck off you cocksucker

[Anonymous No.13352977]

>>13352692
Cool.

[Anonymous No.13352987]

>>13352692

Netherlandaise, please. Stop being Nationist.

[Anonymous No.13353030]

>>13352692
>>13352977
samefag
>>13352987
based

[Anonymous No.13353038]

>>13352931
What's your problem, dickhead?

>>13352977
That's enough for a 4 hour brunch service so you'll have to reduce the amounts. Four people only need about 250mL for bennies.
Unfortunately it doesn't scale down very well below 10 yolks at that ratio. You kinda have to go by feel for the butter and seasoning. I wouldn't bother with less than 6 yolks/60mL gastrique.
The chef's curse is that we forget how to cook for less tha dozen people.

[Anonymous No.13353050]

>>13353038
my problem is that you're a fuckin hardo
no one here gives a fuck about the bulk recipe your sous chef handed you to memorize last Sunday

the only thing we care about in this thread is making hollandaise alcoholic
OP has already stated he knows how to make hollandaise

[Anonymous No.13353051]

>>13353030

[Anonymous No.13353054]

There are only two things I don't trust. People who don't like Hollandaise and the Dutch.

[Anonymous No.13353061]

>>13353051
>screenshot
>.jpg
yeah that's totally not photoshopped

[Anonymous No.13353074]

>>13353050
Why would my sous chef hand me a recipe I wrote? Particularly since I schedule him to work brunch so I can finish my feature dev for Monday.

You're ignorant. I gave him a recipe with a wine based gastrique. Boozy hollandaise.

Now fuck off back to your fast food threads and 'bag of rice, can of beans, wat do' you snivelling cunt.

[Anonymous No.13353096]

>>13353074
>I wrote
yeah, sure thing kiddo
but you're not exactly sure how to scale it and so you just dumped the full thing on here when nobody asked

and no, that's not boozy hollandaise you fuckwit

[Anonymous No.13353107]

>>13353074

dude, don't try so hard. that was hard to read.

[Anonymous No.13353110]

>>13353096
I actually needed to drink more booze to make myself not feel so sorry for you. Thanks asshole.

[Anonymous No.13353227]

>>13353050
It's interesting you unglazed donut.

[Anonymous No.13353277]

>>13353227
Is it weird that the first thing I did was calculare the saffron food cost to 0.64$ per person?

Fuck me, that would take a long time to prep.

[Anonymous No.13353419]

>>13353277
They seem to really separate the processes into single tasks that each person gets really efficient at. Like five people involved in making flatbread, each doing a different thing.

[Anonymous No.13353611]

>>13353419
I guess when you got the manpower you gotta use it. Hence a recipe for 800.

That garbage-y looking knife is incredibly sharp...

[Anonymous No.13353682]

>>13353611
https://youtu.be/EYPEu4iLED0?t=2m16s
Absolute migraine video quality, but it's the best I can find of this old doc.

[Anonymous No.13353901]

>>13353611
>I guess when you got the manpower you gotta use it. Hence a recipe for 800.
It's probably either for temples or weddings. The one in anon's doc is for temples.