How To Thicken Up Hollandaise Sauce
Hollandaise sauce is one of the fastest and easiest sauces to make. If you don’t feel like doing too much for cooking, just make this easy sauce, and pair it with the recipe of your choice. Although there are countless variations of this sauce, all you need is the velvet smooth texture, and a delicate tang. You can buy it ready-made from your nearest grocery store, but the home-made one tastes much better. Your Hollandaise sauce is unsuccessful if it does not have that smooth, thick texture. Here at OneHowTo.com, we will tell you how to thicken up hollandaise sauce.
Add some starch to the sauce while making. Although cornstarch is the most common, you can also use arrowroot flour, potato starch, rice flour, or tapioca flour. When you combine these starches to the sauce, and heat it, they swell and make a thickening gel.
You can use some food gums to thicken your Hollandaise sauce, such as agar, guar, pectin or xanthan gum. Only a small quantity can thicken your sauce without altering its taste and color. Xanthan or pectum gum can be added directly to the sauce, while agar or guar gum will need to be mixed with water first.
Make kneaded butter by kneading flour and butter together. Make a dough or smooth paste with butter and flour, make small balls with this mixture, and add to the simmering sauce one by one until you achieve the required consistency.
Being a rich cream sauce, Hollandaise sauce can be thickened by adding egg whites to it. Separate egg yolk from the egg white, add sauce to the egg white while whisking it, and mix well. Boil the mixture of sauce and egg whites until it thickens as desired.
To thicken Hollandaise sauce you can also simmer the sauce without bringing it to a boil. As the sauce heats up, the water in it evaporates and it becomes thicker. Keep stirring to avoid burning.
You can add potato flakes to thicken up Hollandaise sauce. These are pre-packaged, dried mashed potatoes, one tablespoon of which is enough for one cup of sauce. Keep your sauce on flame to simmer, and add the potato flakes, some at a time, until the desired consistency is achieved.
Once you have thickened Hollandaise sauce with any of these methods, make sure that you taste the salts and adjust as needed and it doesn't thicken too much. Thickening may reduce the sauce, and make changes in the taste and flavor as well.
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