HotmixPRO Gastro and Hollandaise: The Perfect Combination

The ideal hot emulsion depends on a well-honed technique. Popular sauces like hollandaise require precise attention to speed, timing, and temperature. Too much heat or agitation can be a recipe for disaster.

In a busy commercial kitchen, these emulsions can be difficult to produce consistently and quickly. They demand a high level of proficiency, requiring the attention of skilled staff. The process takes up space on the stove top and uses multiple containers and utensils, all of which are in high demand. Simply put, producing a new batch of hollandaise mid-service can be stressful.

Fortunately, there is a solution. Hot emulsions, including hollandaise sauce, find their perfect partner in the HotmixPRO Gastro, the only commercial-grade thermal blender on the market. Our chef ambassador for the HotmixPRO line, Shola Olunloyo, known widely as Chef Shola, shares his thoughts and recipe for making the perfect hollandaise.

Chef Shola explains how the HotmixPRO makes Hollandaise Easy

A More Precise Technique:

Thermal blending allows you to agitate a fluid or emulsion at a specific working temperature that would otherwise be impossible in standard blenders. A great example of this type of emulsion is hollandaise. The sauce preparation is pretty straightforward, but it can be difficult to combine the ingredients at just the right temperature and speed to create a silky emulsion. The egg yolks can thicken and lose their emulsifying properties, resulting in a grainy sauce.

Traditionally, cooks whisk egg yolks and lemon juice over a pot of simmering water, after getting it foamy, a thin stream of previously melted or clarified butter is drizzled in to make an emulsion. It’s seasoned with salt and more lemon juice to taste. The challenge for commercial kitchens is how to keep the hollandaise stable, fluid and silky for three hours without it turning into scrambled eggs or a bacteria culture.

A Step-by-Step Guide for the Perfect Heated Emulsion:

The HotmixPro hollandaise follows the traditional method but adds greater efficiency, better long-term results, and far less margin of error.

Step 1

• Start by combining egg yolks and vinegar at low speed until you get a homogeneous combination.

Step 2

• At this point, raise the temperature to 62°C to start to coagulate the eggs.

Step 3

• At 65°C, increase the speed on the HotmixPRO Gastro and begin slowly drizzling in butter. The blade profile and speed create a flawless emulsion without whipping in excessive air.

Step 4

• Add a little bit of cold water to stabilize the emulsion and then hold the sauce at 62°C, shutting off the movement of the mixer.

Step 5

• At any point during service when you need the sauce, turn it to speed 4 and 65°C for 45 seconds, and it’s ready to be used, with no risk.

Benefits of Using the HotmixPRO Gastro for Heated Emulsions:

The HotmixPRO Gastro is ideal for restaurants with up to 200 seats. The standard bowl size is 2 liters or 67 ounces. If you’re doing a brunch service with eggs benedict, you’ll probably want two generous ounces of hollandaise per serving, which means you’ll have enough hollandaise for 30 covers with one batch. When you need more, you can make a new batch in 5 minutes with minimal complication.  If you have a larger restaurant, you may want to look at additional HotmixPRO units or the options for the 5-liter bowl, which requires additional voltage.

The benefits of the HotmixPRO are numerous. You can pre-program recipes so that anyone in the kitchen can follow the prompts and make the perfect batch or hollandaise. The multiple speeds and thermal control let you create high-quality, consistent recipes with the perfect texture and flavor. And, the combined features and elements provide for greater efficiency, decreased timelines, reduced stress, and more space on the stovetop.

Shola’s HotmixPRO Gastro Hollandaise Sauce:

Time Involved: 5 Minutes

12 Egg yolks

3 Tablespoons Lemon Juice

1.5 Cup / 12 ounces Melted Full Fat Butter

Scant Cayenne Pepper

Salt to taste

2 Tablespoons cold water

Place the egg yolks into the blender with the lemon juice, set temperature to 62°C and speed to 3.

Blend until temp reaches 62°C.

At 62°C increase speed to 5 and slowly drizzle in the melted butter.

When completely emulsified, add the cold water and blend at speed 7 for 30 seconds.

Season with salt and cayenne to taste.

Hold at 62°C during service.

To serve, blend at 65°C for 45 seconds and spoon out as needed.

Interested in how you can transform your hollandaise and other sauce preparations? Check out the HotmixPRO Gastro.

Then, go to Let’s Talk and we’ll connect you with the best local options and pricing. You’re only a click away from incredibly consistent hollandaise that’s so easy to produce even your least experienced staff can’t mess it up.