How To Thicken Up Hollandaise Sauce?

There are numerous methods for thickening hollandaise sauce, and there is no single “optimal” method. The method you use to thicken hollandaise sauce will most likely be determined by what you have on hand.

Using what you already have on hand is a terrific approach to perfect your hollandaise sauce. Because everyone cooks differently, figuring out your favorite methods and strategies is a terrific approach to improve your cooking abilities.

– Boiling

Heating hollandaise sauce is a quick and easy way to thicken it. While you don’t want to bring it to a full boil, a gentle simmer can help the sauce thicken.

Allowing the sauce to boil can cause it to burn, so keep an eye on it while heating it.

When the sauce is simmered, steam will rise to the surface. Water is being released in the form of steam. The sauce thickens as the amount of water in it decreases.

– Add Starch

Thickening hollandaise sauce with a carbohydrate is another option. You’ll probably already have this in your kitchen as part of your basic cooking supplies.

A starch, such as flour, rice flour, or tapioca flour, can be used to thicken the hollandaise sauce.

When one of these four ingredients is added to your sauce, it acts to absorb the excess water. The starches absorb the liquids and swell, giving the sauce a thicker texture.

The starch grains aren’t large enough to detract from the sauce’s intended creaminess, and they won’t add a gritty texture.

Just make sure that if you’re using a flour starch that isn’t in the hollandaise sauce recipe, you only use a small quantity at a time. If you use too much flour, the sauce will lose its flavor and become overly thick.

– Add Potato Flakes

Adding starch in the form of different types of flour works in a similar way. You’re more likely to have flour in your pantry than potato flakes, so test it first before heading to the market to buy something new.

Because potato is a starch, potato flakes will perform similarly to flour starches. At a time, add a little amount of potato flakes to the sauce. By absorbing any excess liquid, the starches in the flakes will begin to thicken the sauce.

You can be overthinking things if you don’t know where to look for potato flakes. Buying dried mashed potatoes is a terrific method to thicken your hollandaise sauce with potato flakes.

If you’re buying dried mashed potatoes, make sure they’re unflavored or have a taste that complements your sauce, like butter.

Using a flavor of dried mashed potatoes that doesn’t go well with your sauce can throw the whole thing off. You want to make sure your sauce retains its hollandaise flavor.

If you can’t get the correct kind of dried mashed potatoes, you’ll have to thicken your sauce with another approach.

– Thicken with Butter

One of the ingredients in your hollandaise sauce recipe is almost certainly butter. However, if you prepare the butter in a specific way, it can aid in the thickening of your sauce.

To thicken sauce, use kneaded butter instead of ordinary or melted butter. Regular butter differs from kneaded butter in that kneaded butter is combined with flour.

The flour in the butter will aid in the thickening of the sauce. Any surplus liquid in the sauce will be absorbed by the starches in the flour.

All you have to do to make kneaded butter is combine butter and flour. This is a simple process. All you have to do now is make sure the butter has softened enough for you to knead it.

Knead the butter and flour together until it resembles dough or a thick paste, then proceed with the rest of the sauce recipe as usual.

If you’ve made the sauce before and liked the flavor but wished it was thicker, use this way to thicken it. You should probably avoid thickening hollandaise sauce before finishing your recipe since you risk making the sauce excessively thick.

How do I fix runny hollandaise sauce?

Emulsion sauces like hollandaise can “break,” or separate, no matter how adept you are in the kitchen. If this happens, try whisking in a teaspoon or two of boiling water, a drop at a time, to correct the problem. If that doesn’t work, crack another egg yolk into a bowl and whisk in the broken sauce very slowly. One of these methods will usually bring the sauce back together.

How do I get my hollandaise sauce to thicken?

It’s simple to fix a sauce that won’t thicken because you whipped in your butter too quickly. Using hot water, rinse a mixing bowl. A teaspoon of lemon juice and a spoonful of the sauce should be added. For a little moment, whisk the sauce with a wire whip until it creams and thickens.

How do you thicken hollandaise sauce in a blender?

Here’s How To Make Hollandaise Sauce With A Blender: Simply combine raw egg yolks, lemon juice, and cayenne powder in a food processor. Start the blender and slowly pour in the melted butter. The butter’s warmth cooks the eggs and thickens the sauce in a matter of seconds. It thickens even more if you blend it for a bit longer.

Is hollandaise sauce supposed to be thick?

The completed Hollandaise sauce should be silky smooth and firm. If it’s too thick, a few drops of warm water can be whisked in to thin it out. Continue to the next page, which is number eight of eight.

Can I use egg to thicken a sauce?

When you want a super-quick pan sauce without flour or dairy, add an egg yolk (or two, for large batches) slowly to the jus and gently warm until desired thickness is reached. With leftover cooking liquid, you may make Southern-style, slow-cooked, hearty winter greens like collards, kale, or mustard greens.

What happens if too much butter is added to a hollandaise?

You’ll know if the sauce breaks during whisking or when you serve it with highly hot meals. It’ll become gritty and very thin, then it’ll split into two liquids.

Your egg yolks are overheated if your sauce resembles scrambled eggs. Unfortunately, there’s nothing you can do about it. Remove the egg yolks and begin again.

How to Fix Broken Hollandaise Sauce

If your sauce separates, in a clean bowl over hot water, whisk together an egg yolk and a tablespoon of water. Then, in the clean basin, softly whisk the broken sauce into the egg yolk.

How to Save Hollandaise That’s on the Verge of Breaking

If it’s too hot, slowly whisk in a tablespoon of cold water or heavy cream to cool it down and keep the liquids from separating.

Return the bowl to the double boiler and whisk in a tablespoon of boiling water to assist “degrease” the sauce if it’s separating because it’s too chilly or you’ve added the butter too rapidly. Then whisk in the remainder of the clarified butter.

Why Does Hollandaise Sauce Break?

One of the causes is overheating or overcooking the egg yolks. To avoid overcooking the yolks, use a double boiler next time and heat them slowly. The second reason is that either too much butter is used or it is used too soon. When either of these things happens, the sauce will seem glossy and pull away from the sides of the bowl, while the butter will float on top.

Why do you need clarified butter for hollandaise?

Making hollandaise sauce can be difficult because the ingredients must be cooked to perfection to avoid separation. Using clarified butter increases your chances of a successful sauce. Clarified butter (butter that has been liquefied and then strained until it is clear) helps to keep the sauce from curdling. It is made entirely of fat, whereas whole butter contains 16 to 17 percent water, which might cause the emulsion to break down. Another way to ensure that your hollandaise comes together well is to have all of the ingredients at room temperature before beginning to cook; warm components will emulsify better.

Why is hollandaise too thick?

There’s no doubting hollandaise sauce’s irresistibility, especially when it’s skillfully made: thick yet airy, with a rich, buttery flavor accentuated with a touch of lemon juice. Whether served with poached eggs for a New Year’s brunch or beef tenderloin for Christmas dinner, Hollandaise or its sister sauce Béarnaise are delicious at the holiday table.

However, making hollandaise may be difficult: it’s easy to overcook it, it might separate (break) for no apparent reason, and it can turn out thin or thick and gluey. Knowing how to avoid these pitfalls—using the correct heat, getting the right egg-to-butter ratio, using clarified butter, and whisking to incorporate air—will help you make a successful sauce. It’s also comforting to know that a shattered sauce can be repaired.

Not one, but two emulsions

One of the reasons hollandaise is difficult is that you’re trying to persuade liquids that don’t ordinarily mix together into an emulsion. First, egg yolks and water are whisked together over low heat to make a creamy emulsion known as a sabayon in French (not to be confused with a sauce sabayon, which is a dessert sauce). The yolk-water emulsion is then gradually absorbed into the butter, resulting in a new emulsion.

The sabayon might be difficult to make. Overcooking the sabayon results in coagulated lumps while undercooking results in a thin sauce. This type of curdling is irreversible. The good news is that if the sabayon goes wrong, you can simply start over with a few fresh egg yolks as no butter has been wasted.

For greater heat control, skip the double boiler. A double boiler is recommended in many hollandaise recipes. This gives me a false sense of security, because a double boiler cannot ensure that it will not overheat. Instead, I prepare the sabayon over low heat.

The sabayon is best cooked in a Windsor pan (a saucepan with sloped sides) because the eggs aren’t able to collect in the pan’s corner, where they can easily overcook because they’re out of reach of the whisk. A heavy-duty metal mixing bowl works nicely as well (you’ll need to support it on one edge with a dish towel).

Get ready to do a lot of whisking. In order to make hollandaise sauce, you’ll need a metal whisk. The eggs are protected from overcooking by vigorous whisking, which also incorporates air into the sabayon. To assist with the latter, make sure to elevate the whisk in the bowl.

Use clarified butter for a smooth sauce

Chefs disagree about whether softened butter, melted butter, or clarified butter should be used. Each has advantages and disadvantages. Although softened whole butter has the most buttery flavor, it will lose a lot of the sauce’s airiness because it will require more whisking as it is added to the sabayon. Melted butter has a rich flavor, but because butter is around 25% water, it will result in a thinner sauce. Clarified butter—butter that has had the water and milk solids removed—is your best bet for a rich sauce with the smoothest texture.

Allow the clarified butter to cool slightly before adding it to the sabayon (recipe below). It should be heated but not boiling; else, the sauce may break. Slowly and steadily drizzle in the butter, stirring constantly.

How to fix a broken sauce

A shattered sauce is a terrible sight: it’s thin and gritty. Overheating, adding the butter too rapidly, or adding too much butter are the most frequent culprits.

If a sauce appears to be overly thick or on the verge of breaking (oily butter begins to build on the sauce’s edge), you can usually preserve it if you act quickly. Remove the sauce from the heat and slowly whisk in a tablespoon of cold water (or heavy cream) (some cooks use an ice cube) (which is cold and a great emulsifier besides).

If the sauce does split, it may typically be fixed by slowly whisking the warm sauce into an egg yolk that has been forcefully whisked with a tablespoon of cold water or heavy cream. (You’re essentially beginning over with the emulsion process.) A mended sauce won’t be as light as before, but it’ll suffice for most purposes.

Holding and storing

It’s best to make Hollandaise and its sister sauces right before serving. They can be kept heated in a covered saucepan in a hot (but not too hot) water bath for an hour. You can also keep the sauce in the refrigerator overnight. Melt the sauce slowly to re-constitute it. Meanwhile, over medium heat, whisk one egg yolk with a tablespoon of water until the yolk begins to thicken. Gradually incorporate the melted sauce into the yolk, which will appear severely fractured. The sauce should recombine, but it will not be as light as the original.

Can I use a metal bowl for hollandaise?

  • Over a saucepan of slowly simmering water, place a glass or metal bowl (about 180 degrees; do not let the water touch the bowl). Toss the egg yolks into the mixing basin. Whisk the yolks continually with a metal whisk or wire whip to avoid overcooking them. When you can draw a line through the yolks and they stay put, you know they’ve thickened enough. The line does not appear to be filled in.
  • Remove from the heat and mix in the lemon juice right away. Turn off the heat and place a kitchen towel over the pot of water, then a bowl on top. Whisk in the warmed clarified butter a few drops at a time, starting with a few drops.
  • Taste for seasonings once all of the butter has been added. If desired, season with salt and tabasco or cayenne pepper.
  • Use right away or set aside for up to 1 hour in a warm (but not hot) place. If the sauce is too thick, add a few drops of warm water and whisk until the desired consistency is achieved.

Is clarified butter better for hollandaise require?

The most picky of all the French Mother Sauces is Hollandaise. When making this sauce, a variety of things can go wrong: the emulsification may break, the eggs may curdle, and so on. Many cooks are frightened and intimidated by this sauce. However, once you understand the basic concepts of hollandaise, it’s not so frightening.

Hollandaise is, first and foremost, an emulsified sauce in which egg yolks function as both an emulsifier and a thickening agent. The amount of fat emulsified and the degree to which the egg yolks are cooked will determine the final viscosity of your sauce. The thicker your hollandaise is, the more egg yolks you cook. However, the more egg yolks you cook, the more likely you are to end up with scrambled eggs rather than sauce.

Many inexperienced cooks will heat their egg yolks in a stainless steel bowl set over a pot of gently simmering water to prevent them from scrambling (aka double boiler). Steam’s moderate heat is far more forgiving than a direct flame. With that in mind, let’s go through a few rules.

  • At 160-170°F/71-76°C, eggs begin to curdle. The idea is to heat your egg yolks just long enough for them to thicken, but not long enough for them to reach this temperature.
  • Your egg yolks will not coagulate if you add acid to them (usually lemon juice or vinegar). If your egg mixture has a PH of around 4.5, the curdling temperature of the yolks should be around 195°F/90°C. This is why most traditional hollandaise recipes call for a vinegar reduction to be cooked alongside the yolks.
  • Some chefs use whole butter while others use clarified butter to make hollandaise sauce. Although it is a matter of personal preference, keep in mind that whole butter contains about 15% water, whereas clarified butter is pure butter fat. Because whole butter contains more water than clarified butter, it takes more whole butter to thicken a hollandaise sauce.
  • If the acid reduction isn’t cool enough before adding the egg yolks, they’ll curdle.
  • Use a stainless steel bowl with a round bottom. The stainless steel will not react to the acid and discolor your hollandaise, and the round bottom will make it easier to beat the egg yolks evenly.
  • Make sure the butter is heated (approximately 130°F/55°C) but not hot before adding it to the egg yolks. If your clarified butter is too hot, your egg yolks will curdle immediately.
  • Always add the fat or oil slowly at first, a couple drops at a time, when making any type of emulsion. Hollandaise sauce is no exception. If you add the butter too quickly, the fat will have a chance to “coalesce,” causing the sauce to separate.
  • The addition of too much fat is another common cause of hollandaise breaking. 6 egg yolks to 1 pound clarified butter is the typical ratio.
  • If you’re worried about eating raw egg yolks, cook them to at least 165°F/74°C or prepare your hollandaise with pasteurized egg yolks.
  • 1 1/4 pound clarified butter (you should end up with about 1 lb of clarified butter)
  • Reduce by 2/3 in a sauce pan with salt, vinegar, and crushed peppercorns. Remove the pan from the heat and add the water.
  • Add the egg yolks and continue to whisk them over a hot saucepan of water until they are thick and creamy. (If you’re unclear about the thickness, use an instant read thermometer to check that the eggs aren’t over 150°F/65°C.)
  • Remove the egg yolks from the heat once they have reached the desired thickness. Slowly sprinkle in the warm clarified butter with a ladle, starting with a few droplets to get the emulsion going.
  • Continue to drizzle in the clarified butter until all of it has been absorbed. Thin the hollandaise with a couple drops of warm water if it becomes too thick before all of the butter is emulsified in.
  • Season your hollandaise to taste with salt, lemon juice, and cayenne pepper. Just enough cayenne to cut through the hollandaise’s fat and give depth of flavor; your hollandaise should not be hot.
  • To lighten the sauce and improve the flow, add a little warm water to the final consistency.
  • Keep warm in a bain-marie (double boiler) until ready to serve. The optimal temperature for holding is around 145°F/63°C. This temperature prevents bacteria from growing while also keeping the fat in your hollandaise from hardening. Hollandaise should not be kept for more than two hours for food safety and quality control reasons.

It’s not the end of the world if your hollandaise breaks or curdles. To save your sauce, simply follow the steps below.

  • In a new stainless-steel mixing bowl, whisk together 1 yolk and 1 tablespoon warm water, then whisk in your strained hollandaise.