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How do I get the white color? (hollandaise)

phan1 Feb 21, 2008 08:04 PM

Well, my hollandaise always turns out on the yellow side, and when I see pictures, the sauce is always white. Can someone tell me how to get that white color I'm looking for?

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    Alice Letseat RE: phan1 Feb 21, 2008 08:15 PM

    You can whisk more air into the egg yolks to lighten them, but real hollandaise is always going to be creamy-looking...because, ummmm...the egg yolks are yellow. Real hollandaise isn't white, but if the egg yolks are pale to begin with, a photo will look more pale.

    1. ccbweb RE: phan1 Feb 21, 2008 10:27 PM

      Entirely dependent, ultimately, on the color of your butter and egg yolks. It's always yellow in my experience...pale yellow, but distinctly yellow.

      1. Dmnkly RE: phan1 Feb 21, 2008 11:34 PM

        I don't intend to suggest it doesn't exist, but I've never encountered a white hollandaise, either restaurant or homemade. No do I have any idea how you'd make one. There's pale butter to be had, of course, but I don't see getting around the color of the egg yolks.

        Do you find the yellow color undesirable, or did you think you were doing something wrong? (You're not.)

        1. Caroline1 RE: phan1 Feb 21, 2008 11:46 PM

          There is NOTHING wrong with your Hollandaise sauce, but there IS something wrong with those pictures!

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