Does it matter if you use salted butter instead of unsalted butter?

You can definitely use salted butter and unsalted interchangeably. If a recipe calls for unsalted butter and additional salt, just use a little less of the salt that the recipe calls for. That’s the only tweak you need to make!

Why is temperature important in hollandaise sauce?

Hollandaise should be held between 120F to 145F (49 to 63C) so it does not split or curdle. Because hollandaise is kept warm (and not hot), holding hollandaise at this temperature causes bacteria to rapidly grow, which will contaminate the sauce and make it unsafe to consume, especially if it is held for too long.

How do you use salted butter when a recipe calls for unsalted?

Basically, that means if your recipe calls for unsalted butter and you want to use salted, reduce the amount of salt by ¼ teaspoon. If your recipe calls for salted butter and you’re using unsalted, increase the amount of salt by ¼ teaspoon.

Can you use margarine instead of unsalted butter?

You can use margarine as a substitute for unsalted butter. Use exactly the same amount of margarine as you would butter, just be careful as margarine is more watery than butter so you might need to reduce the amount of liquid added to your recipe.

Does salted or unsalted butter make a difference in baking?

Salted butter has a saltier taste, which can cloud the taste of your baked goods. When you want to have complete control over the flavor in your recipe, you want to use unsalted butter. Baking is a science, after all, and too much salt can affect your recipe just like using too much flour can.

Do you need clarified butter for Hollandaise sauce?

A lot of hollandaise sauce recipes call for clarified butter. This one does not. If, however, you do choose to use clarified butter you will need to thin the finished hollandaise sauce with a little water because it will end up with a texture like mayonnaise.

Why is my hollandaise sauce runny?

The 2 main reasons a Hollandaise sauces breaks or is runny is because either 1) the butter was poured in too fast and/or 2) the butter wasn’t hot enough. 1) FIRST try adding 1 teaspoon cold water while blending the sauce.

What is the white foam in Hollandaise sauce?

The white foam that you can see on the butter is whey protein. This is ordinary unclarified butter, just the way it would be if melted down from solid butter. A lot of hollandaise sauce recipes call for clarified butter.

Can you make hollandaise sauce with raw eggs?

If raw eggs aren’t your thing than you can still make fresh hollandaise using this recipe. This recipe will yield about 1 cup of hollandaise sauce. I use large eggs. Melted of course. The white foam that you can see on the butter is whey protein.