Preparing Hollandaise Sauce

What is Hollandaise sauce primarily made of?

• Egg whites and cold butter

• Egg yolks and warm, clarified butter

• Milk and flour

• Cream and sugar

What is the key to a successful Hollandaise sauce?

• Using cold butter

• The temperature of the butter

• Adding sugar

• Using egg whites

What should the temperature of the butter be for Hollandaise sauce?

• 32 degrees Fahrenheit

• 110 degrees Fahrenheit

• 212 degrees Fahrenheit

• 98 degrees Fahrenheit

What is used to mix with egg yolks in the initial step of making Hollandaise sauce?

• Milk and sugar

• Water and lemon juice

• Vinegar and salt

• Oil and vinegar

What consistency should the yolk mixture have when ready?

• Thick and ribbon-like

• Thin and watery

• Lumpy and dry

• Smooth and runny

What should be added to the sauce for seasoning?

• Sugar and pepper

• Salt and cayenne pepper

• Vinegar and mustard

• Garlic and onion

What is a common mistake that causes a sauce to break?

• Adding butter too slowly

• Adding butter too quickly

• Using cold water

• Using too much salt

What can be done if the sauce is too cold?

• Add cold water

• Gradually warm it over boiling water

• Add more lemon juice

• Use a whisk

What should be done if the sauce is too hot?

• Add more butter

• Add a small amount of cold water or crushed ice

• Increase the heat

• Add more egg yolks

What is essential to remember when making Hollandaise sauce?

• Use cold butter

• Properly cooked yolks and gradual incorporation of warm butter

• Add sugar for sweetness

• Use egg whites instead of yolks