Active Time: 5 Minutes
Total Time: 5 Minutes
Melt the butter in a small saucepan. The butter should be about 140°F. If it is too cool it will solidify and not emulsify properly.
In a blender add the egg yolk powder, lemon juice, cayenne, salt, water, and 210S.
Blend the mixture for 30 seconds or until slightly thickened. No more than 1 minute.
While blending, slowly start to pour the melted butter into the blender. The sauce will emulsify easily.
Remove the sauce from the blender and place it in a container. This sauce can be refrigerated for up to 7 days. This can also be frozen for up to a month.
This hollandaise can be served hot or cold.
To re-heat this sauce place it in a pan and gently heat it to 140°F – 145°F before serving.
In a shallow straight sided sauté pan bring the 2000g water to 180°F and add the vinegar
Stir the water well before adding the eggs. Cook for 4 minutes or until the whites are firm and yolk is still soft.
Remove from the pan and pat dry on paper towels before plating
Place a toasted english muffin on a plate, lay 1-2 pieces of cured ham on the english muffin.
put a poached egg on the top of each half and scoop some hollandaise over the top.
Garnish with chives and serve.
August 11, 2021 12:23 pm
If I were to sub in fresh egg yolks for the egg yolk powder, would I need to make any other adjustments to the recipe? I see on the back of the package that 1 large egg yolk = 8g dried egg yolk + 10 g water. In addition, would using fresh egg yolks have any other effects on the stability of the Hollandaise hot or cold?
August 11, 2021 4:37 pm
You can sub in the fresh egg yolks in this recipe no problem. For every 8g of dry egg yolk removed also remove the 10g water.
August 15, 2021 9:54 am
Made it yesterday with fresh egg yolks and it came out great. I believe I got the numbers correct, if not let me know. I subbed 67.6 g of fresh egg yolks for the dried and reduced the water to 97.5 g where everything else stayed the same.
November 26, 2021 3:31 pm
I was looking for a cold stable hollandaise recipe (after trying the deluxe brand at Lidl stores over here) and this looks great. Can this recipe be adapted to be used in an ISI siphon? I love the convenience and storage it brings, dispense, throw quickly under a salamander or torch, stable cold or hot, and without having to discard leftovers from big batches where smaller portions are not practical to be made from scratch
November 26, 2021 3:55 pm
Yes, you can absolutely place this recipe into an iSi siphon.
November 26, 2021 7:02 pm
Thank you, I have xanthan gum but I don’t have arabic gum (I notice 210s is a blend of the two) Is there anything I could substitute for? or leave it out?
I also have locust bean gum that comes as a stabiliser mix.