>try making sauce hollondaise. >fail, starts "flocking" (dunno the word, im german). >3 eggs wasted

>try making sauce hollondaise
>fail, starts "flocking" (dunno the word, im german)
>3 eggs wasted
>half a butter, wasted
>stiff egg sticking everywhere like crazy

worst experience of my life

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  1. 4 weeks ago
    Anonymous

    put it in a blender

  2. 4 weeks ago
    Anonymous

    >flocking
    splitting/breaking/separating is what people usually say

  3. 4 weeks ago
    Anonymous

    put it in a blender

  4. 4 weeks ago
    Anonymous

    Worst experience of your life *so far*.

  5. 4 weeks ago
    Anonymous

    Add a tablespoon of hot water and use immersion blender if you have it

  6. 4 weeks ago
    Anonymous

    Mix the butter in a little slower next time. The heat of the butter cooks the egg.

  7. 4 weeks ago
    Anonymous

    Beat in some mayonnaise.

    • 4 weeks ago
      Anonymous

      This. I even posted a how-to here years ago.

      Use immersion blender.
      It is a tough sauce to make and not even that tasty imo.

      >tough sauce
      Really? I made it my first time back when I was shaky due to a vitamin B12 deficiency and I was misdiagnosed with Parkinson's. Came out perfect that time and every one since

  8. 4 weeks ago
    Anonymous

    Use immersion blender.
    It is a tough sauce to make and not even that tasty imo.

  9. 4 weeks ago
    Anonymous

    Add a little bit of lecithin and hit it with a blender.

  10. 4 weeks ago
    Anonymous

    >half a butter, wasted

    • 4 weeks ago
      Anonymous

      you wouldnt a butter, would you anon?

  11. 4 weeks ago
    Anonymous

    Frick, I wish I could find the source. Apparently, I haven't tried this, if you stick that in the fridge and let the butter solidify, you get a second chance at making it emulsify. Please let us know if you do this!

  12. 4 weeks ago
    Anonymous

    your egg to butter ratio is insane
    it's a butter sauce not an egg sauce

  13. 4 weeks ago
    Anonymous

    >put an inch of water in a saucepan
    >Bring to a simmer
    >Place porcelain bowl on top
    >Add 2 egg yolks and start whisking
    >Slowly add cubes of butter
    >Don't stop whisking
    >When all the butter is in add lemon juice, salt and pepper
    >Adjust lemon, salt and pepper to your tastes
    If the lemon doesn't give me enough of a zing I add a little vinegar.

  14. 4 weeks ago
    Anonymous

    Oof, I feel ya bro, sucks when that happens.

  15. 4 weeks ago
    Anonymous

    >Get a hand blender
    >Melt butter until bubbling
    >Put eggs, mustard, lemon juice/vinegar, etc. except butter in a container, preferably sth taller like a measuring cup that can fit the head of your hand blender
    >Blend the ingredients and then while continuing to blend slowly pour in the hot butter
    >ez hollandaise erry time

    You can also use this method for most emulsion sauces like mayo, aioli, toum, etc

  16. 4 weeks ago
    Anonymous

    And that's why I always use an immersion blender for hollandaise and mayo. Way less hassle.

  17. 4 weeks ago
    Anonymous

    Your emulsion broke. Add your oil slower. You can rebuild the emulsion (to make it creamy again) by taking a very small amount of your broken sauce with some water and whipping extremely vigorously -- electric mixer or blender are extremely helpful here. Slowly add more, then mixing more, until the entire sauce is rebuilt.

  18. 4 weeks ago
    Anonymous

    That's the worst experience of your life? Frick me

    • 4 weeks ago
      Anonymous

      >Frick me
      If I did that, THAT would be the worst experience of my life. u ugly

  19. 4 weeks ago
    Anonymous

    I never made holondaise myself, but in this situation I would ad some mustard.
    Reason: Mustard is a strong emulsifier and it sounds like that's what you're missing.
    Good luck.

  20. 4 weeks ago
    Anonymous

    waka flocking flame

  21. 4 weeks ago
    Anonymous

    You can start over with a new egg yolk and incorporate the abgeschissene Soße

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