componentL3 · advancedHistory unverifiedscratch: kitchen
Clarified-butter hollandaise
hollandaise-advanced · sauce · French
About
Classic hollandaise made with warm clarified butter for a tighter, more stable emulsion on the pass.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Skill ladder
- L1 Blender hollandaise
- L2 Classic hollandaise
- L3 Clarified-butter hollandaise · this page
- L4 Expert sabayon hollandaise
Uses
- Egg yolk 60 g
- Clarified butter 180 g
- Lemon juice 18 g
- Water 15 g
- Salt 2 g
Preparations used
- No preparation inputs on this node.
Used in
- Eggs Benedict dish
- Advanced Eggs Benedict dish
- Classic Eggs Benedict dish
- Expert eggs Benedict dish
- Eggs Florentine dish
- Advanced Eggs Florentine dish
- Classic Eggs Florentine dish
- Glazed carrots dish
- Advanced Glazed carrots dish
- Classic Glazed carrots dish
- Asparagus hollandaise dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 180.0 g Unsalted butterpath hollandaise-advanced → clarified-butter → clarified-butter-prep → unsalted-butter
- 60.0 g Egg yolkpath hollandaise-advanced → egg-yolk
- 18.0 g Lemon juicepath hollandaise-advanced → lemon-juice
- 15.0 g Waterpath hollandaise-advanced → water
- 2.0 g Saltpath hollandaise-advanced → salt