Hollandaise

Production identity

Target finished yield

2 kg · approximately 40 portions at 50 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (2 kg declared primary input → 2 kg finished target)

Total formula input

2 kg before trim, evaporation, absorption or transfer loss

Time

25 min active · 35 min total

Equipment

double boiler · whisk · scale

U.S. major allergens intentionally present

Egg, Milk

Additional sensitivity note

None listed.

Holding / service

Prepare close to service; hold warm only within a controlled short quality/safety window.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Whisk yolk and water over gentle heat until the mixture thickens and leaves clear whisk trails without scrambling.

2. Remove from direct heat as needed and add warm clarified butter gradually while whisking continuously.

3. Maintain enough water phase to keep the emulsion fluid; add measured warm water if it tightens excessively.

4. Finish with lemon, salt and cayenne only after the butter phase is incorporated.

5. Weigh to 2 kg and serve within the defined house window.

Working numbers

• Butter ≈ 72.5% of formula
• Finished yield: 2 kg
• Yolk base must thicken without coagulating into curds
• Warm holding is a narrow quality window; do not treat hollandaise as all-day sauce

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Silky, glossy, spoon-coating, clean butter and lemon; no greasy separation or scrambled-egg grain.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.