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SCS 9| Hollandaise Sauce


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In this episode of The Stella Culinary School Podcast, we start our five part mother sauce series. First up, sauce hollandaise, which is the base on which all other emulsified sauces are inspired and built. In the discussion segment, we talk about the science behind emulsified sauces, including the molecular make up of an emulsifier and how to use them to your advantage.


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6 comments

August 21, 2011 - 1:03am
#2
GreenBake
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Egg yolk pasteurization question.. It's fairly easy to find containers of pasteurized egg whites, but not egg yolks or whole eggs. What do you think about Sous Vide pasteurizing egg yolks (whole or liquid) sealed in a bottle) as an alternative ?
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October 4, 2011 - 3:53pm
#3
GreenBake
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Is the VitaPrep you refer to in this episode the same as VitaMix?
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October 4, 2011 - 4:15pm
#4
Jacob Burton
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@ GreenBake,

To answer your first question, you can pasturize eggs with really good results using an immersion circulator. Place the whole eggs inside a whisk to keep them from bouncing around in the water current and cook at 131F/55C for a minimum of two hours.

A VitaPrep is a more powerful version of the VitaMix. Both are great blenders, but the VitaPreps power is good for the extra abuse handed out in professional applications.
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October 4, 2011 - 4:32pm
(Reply to #4) #5
GreenBake
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So the key is to pasteurize whole eggs and keep the eggs from boucing around. Perhaps those wire turkey stuffing enclosures or something similar could do the same thing. Makes sense.

I’ve seen VitaMix (2 hp in various configurations-7 year warranty) and a 3 hp version with a much shorter warranty (vitamix.com). So it appears the 3 hp version sometimes seen is what they call VitaPrep.
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October 4, 2011 - 5:30pm
#6
GreenBake
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Pasteurized Egg Search: Davidson’s Safest Choice:
http://www.safeeggs.com/store-locator
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October 13, 2011 - 2:55pm
#7
pm_odonnell
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Jacob I wasn't sure if you knew but I wanted to let you know question 7 and question 11 are the same question on the quiz in this section.
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