Page 194 - YC Cooking School

Whisk by hand for best results: While you could use an electric handheld mixer to

whisk your egg mixture, you’ll be far more engaged with the process if you do it by
hand. It might take longer, but it’s more satisfying and you’ll really feel like you’ve
achieved something great at the end.

Check for the ribbon stage: To test for the ribbon stage, lift your whisk from the bowl

so that some of the egg mixture pours off it. If the consistency is soft and glossy and
looks like a ribbon, you’ll know it’s time to add the butter.

3. Add the melted butter slowly and gently. Once your mixture has reached the ribbon
stage, it’s time to add the butter. Be very careful here: if you add the butter too quickly or all

at once, you’ll either saturate the emulsion or overwhelm it and your sauce will split. For
top, flop-free results, add the melted butter slowly and gradually.

4. Keep your sauce at just the right temperature until you serve it. Hollandaise sauce is
sensitive to temperature. If it gets too hot, it will start to cook, while if it gets too cold, it will

start to set. To maintain the perfect temperature while you prepare your poached eggs and
asparagus, remove it from the double boiler and cover it with a lid or plate to lock in the
heat. Then, give it another whisk just before you serve it. And there you have it - you’ve
mastered the Hollandaise sauce! If any of these steps don’t work out perfectly, don’t panic.
Read our nifty troubleshooting guide to see where you’re going wrong.

A few notes on vinaigrettes

A general rule of thumb for the perfect vinaigrette is to use three parts oil to one part
acid. The acid can be vinegar, lemon juice, lime juice or even orange juice. Once you’ve
created your vinaigrette base, you can get really adventurous and experiment with adding
mustards, chopped herbs, different vinegars and even fruit juices. Majorum, parsley and
basil are excellent herbs to add to a vinaigrette sauce. Make sure you chop your herbs
roughly so that they’re large enough to give texture to your sauce.

Your vinaigrette will keep for up to three weeks in the fridge, so make it directly in a jar or
bottle for ultra convenience. You can also turn a homemade mayonnaise into a creamy
vinaigrette by adding a little water, vinegar and salt to it until you get the desired
consistency.

Learn to cook online at learn.yuppiechef.com

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